Ingredients
Salt and pepper 1 pound farfalle pasta 8 slices smoked bacon 3 tablespoons butter 2 tablespoons flour 2½ cups milk Ground nutmeg, to taste 2½ cups grated extra-sharp white cheddar cheese
2 tablespoons prepared horseradish ⅓ cup finely chopped flat-leaf parsley (a generous handful)
2 scallions, finely chopped Pickle spears, for serving |
Horseradish Mac 'n' Cheddar with Bacon
Heat the oven to 350°. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Preheat the broiler.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted, then remove the sauce from the heat and stir in the horseradish and bacon.
In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.
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