BACON MACARONI AND CHEESE
So here goes my take on macaroni and cheese. I only do it this way for as long as I know because my mother made it like this and so did hers.
- 500 g streaky bacon, chopped (you can use 1 kg)
- 2 large onions, chopped into small pieces
- 2 large tomatoes, chopped into pieces
- 1 can of Italian style chopped tomatoes with basil
- grated cheese
- 1 packet (500 g) of pasta of your choice (just not spaghetti)
- little olive oil
- salt and pepper to taste
- 2 – 3 tablespoons of sugar
Cook pasta until just soft but not overcooked as you want the pasta to still hold its shape.
In a pan, fry the onions in the olive oil until golden golden brown and it seem like it want to go dark brown.
Add the chopped bacon and fry until it looks like it’s going to crisp with the onions.
It will look like it’s going to burn in the pan but don’t worry, it should be like that.
Add the chopped tomatoes and stir through the onions and bacon.
Add the tinned tomatoes as well as the salt, pepper and sugar and cook it down until it is nice and thick.
Don’t add any water – the sugar will make the sauce water up a bit.
Once the tomatoes have cooked and you have tasted the sauce, you can remove it from the stove.
In an oven proof dish, put a layer of pasta to cover the bottom of the dish.
Add a layer of sauce and then grated cheese.
Do this one more time – pasta, sauce and last cheese on the top.
Bake at 200ºC until golden brown.
If there is any left, it still taste great the next morning. ENJOY!
Recipe and photo: Tracy Vohra
