macarrones con queso a la sidra de manzana (¡con tocino!)

Ingredientes

• 1 pound pasta (we used large shells)
• 1/2 pound thick-cut bacon, diced into 1/2-inch pieces
• 3 Tablespoons flour
• 2/3 cup hard apple cider
• 1 1/3 cup milk
• salt and pepper to taste
• 2 1/2 cups shredded sharp white cheddar cheese (we love this aged cheddar from Kerrygold!)

Preparación

1. 1

   Cook pasta in very salty water until al dente. Drain and set aside.

2. 2

   Heat a large saucepan over medium-high heat (we use the same pot we just cooked the pasta in!) Add the diced bacon and cook, stirring occasionally, for 5-7 minutes until crispy.

3. 3

   Remove crispy bacon from pot with a slotted spoon and set aside. Leave the bacon fat in the pot - you want about 3 Tablespoons!

4. 4

   Reduce heat to medium. Add flour and whisk together with bacon fat to form a roux. Cook for about a minute until the roux is sizzling.

5. 5

   Add hard apple cider to pot a little at a time, whisking constantly to work out any lumps. Add milk and whisk to combine. Cook, whisking frequently, until sauce has thickened and reached a low simmer, about 8 minutes.

6. 6

   Add salt and pepper to taste.

7. 7

   Remove pot from heat and stir in shredded cheese. Mix until cheese is melted and you have a smooth sauce.

8. 8

   Stir half of the crispy bacon pieces into the sauce (save the rest for topping later!)

9. 9

   Add cooked pasta to sauce and stir to combine. Top with remaining crispy bacon and serve immediately.