Ingredients for Macaroni with Cheese and Bacon:
- 1 lbl - 450g macaroni
- 11 oz - 300g cooked ham (thick slices or in a cube and cut them in cubes)
- 11 oz - 300g grated cheese (Emmentaler)
- 5 eggs
- 1 oz - 30 g butter
- 1½ oz - 40 g flour
- 2½ cups - 6 dl milk
- ½ cup - 1 dl cream
- ground pepper and salt
How to make Macaroni with Cheese and Bacon:
Preheat oven to 350 degrees F (175 degrees C).
Bring water to a boil in a saucepan or small pot. Dip the eggs into the boiling water and boil hard in about 8 to 9 minutes. Cool the eggs in cold water and peel them. Put them in a bowl and crush the eggs.
Also bring a large pot of water to boil to cook the pasta. Add a dash of salt.
The base of the sauce is a roux. Melt the butter in a pan and then add the flour. Let the flour mixture, stirring "dry", but make sure the roux not from sticking.
Once you smell the soft scent of sponge cake reduce heat to medium and pour gradually the milk into the pot and continue stirring patiently with a whisk until you get a smooth creamy bechamel sauce.
Add also between the cream to the sauce.
Remove the pot from the heat and add half the grated cheese, the crushed eggs and sliced of diced ham into the sauce. (Keep the other half of the cheese aside for browning the dish.)
Taste and season the sauce with freshly grated nutmeg, ground pepper and salt.
Cook the pasta in the large boil with water al dente. Please note that the pasta later just goes in the oven, making the pasta a little further will yarn.
Drain the pasta and mix with the cheese sauce. Stir well and pour the mixture into a baking dish.
Sprinkle the rest of the grated cheese evenly over the dish and place the dish under the grill of your oven.
The dish is ready when the cheese looks golden.