Mac and cheese with a twist

In these tough times, how do we cope?

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In these tough times, how do we cope?


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Nothing we can do but tuck into a comforting bowl of mac and cheese. and if you think that means a time-consuming baked casserole in the oven, think again.

More and more stove-top versions of this classic are becoming popular. they taste just as good and are ready in a fraction of the time.

This version features a bit of cream, old white cheddar and a touch of cream cheese to make the sauce.

A rich topping of crispy bacon and panko gets sprinkled over the top just before serving.

This is a dish to keep you warm and satisfied as we wait for spring.


(Serves 4)

2 strips of bacon, finely chopped

1/4 cup (50 ml) panko bread crumbs

1 tbsp. (15 ml) finely chopped parsley

1/2 lb. (8 oz.) short pasta

1/3 cup (75 ml) cream

1 cup (250 ml) grated old cheddar

1/4 cup (50 ml) cream cheese Freshly cracked pepper

Cook bacon in small skillet over medium heat until golden.

Add panko and cook, stirring constantly, until breadcrumbs are light golden. remove from heat, stir in parsley and set aside.

Bring large saucepan of salted water to boil. Cook pasta until just al dente.

While pasta is cooking, heat cream in medium saucepan over medium heat.

Stir in cheeses. Reduce heat to low and stir until cheeses are melted.

When pasta is just cooked, remove about 1/4 cup (50 ml) of hot pasta water. Drain pasta well and add to pot with cheese. Stir well to combine. If mixture seems a bit dry, add some of reserved hot pasta water.

Season with freshly cracked pepper and additional salt if needed.

Spoon into warmed bowls and sprinkle with bacon-breadcrumb topping.

Serve immediately.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published April 21, 2018. Enjoy!

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