This is one of our favourite winter recipes. It's indulgent, creamy, dreamy, a little bit spicy, and oh so satisfying.
50 gm loaf of stale sourdough
1 tbsp olive oil
180 gm / 3 slices of rindless shortcut bacon rashers, thinly sliced
50g Le Conquérant butter
1 tablespoon plain flour
3/4 a cup full cream milk
100g of Le Dauphin Petite Double Créme or Will Studd Brillat Savarin, cubed
80g/ 1 cup grated, La Couronne- Fort Aged Comté (or any Alpine-style cheese)
1-2 teaspoons of chipotle paste, to taste
Chopped parsley, to serve
1. Preheat oven to 200⁰C/400⁰F.
2. Grab your cordless chopper and blits the stale sourdough into rice size pieces. Place in a bowl, stir through the olive oil and set aside.
3. Cook the macaroni in medium pot of boiling water with a pinch of salt until al dente.
4. Meanwhile, cook the bacon in a medium non-stick pan, until golden. Remove bacon and keep the fat in the pan.
5. Melt butter in same pan over a low heat. Add the flour and stir for 1 minute.
6. Gradually add the milk, stirring until smooth, reduce heat to a simmer.
7. Add Le Dauphin Double Creme until melted. Then slowly add the La Couronne Comté.
8. Add chipotle and use the KitchenAid Cordless Hand Blender to smooth out any lumps.
9. Drain pasta and add to the saucepan with the cheese sauce and bacon. Stir well until well coated. Season with salt and pepper. Pour pasta mixture into 1-litre capacity, 18 cm ceramic dish. Top with the breadcrumbs.
10. Cook in the oven until golden brown and crispy for approximately 10-15 minutes.
11. Serve immediately and garnish with parsley.
Recipe by The Studd Siblings