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Armstrong ‘Mac & Cheese’

  • Prep
    10 min
  • Total
    25 min
  • Servings
    -

Ingredients

  • 2 cups (500 mL) elbow pasta, pre-boiled to al dente and drained
  • 1 cup (250 mL) Armstrong Old Cheddar, grated
  • ¾ cup (175 mL)  heavy cream
  • 3 tbsp (45 mL) butter
  • salt and pepper, to taste
  • freshly grated nutmeg, to taste
  • ½ cup (125 mL) candied maple bacon (see recipe below)

 

Candied Maple Bacon

  • 5 slices bacon, thickly sliced
  • ¼ cup (60 mL) maple syrup

Directions

  1. In a medium saucepan over a medium-high heat stir cooked pasta with grated Armstrong cheese, heavy cream, butter, nutmeg, salt and pepper.  Once cheese is melted, add maple bacon and stir.

Option: For a creative twist, serve in a bread cone or hard shell taco topped with grated Armstrong cheese.

 

Candied Maple Bacon

  1. Preheat oven to 375° F (190° C).
  2. Lay bacon slices on an ungreased baking sheet. Transfer to oven and bake for 10-12 minutes.  Remove from oven, placing bacon strips on paper towel sheet to remove excess fat.
  3. Reduce oven temperature to 325° F (160° C).
  4. Using a pastry brush, baste bacon with maple syrup on both sides. Return bacon to a clean baking sheet and place in oven.  Cook maple-glazed bacon for 5 to 7 minutes, or until golden brown with a slight crisp.
  5. Transfer bacon to paper towel to cool.  When cool, chop bacon into bite-sized pieces.

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