|10||slices Olive Bread (or Rosemary Bread, or any bread for that matter)|
|10||strips Maple Leaf Bacon|
|1 lb||Elbow Macaroni|
|4 tbsp||All Purpose Flour|
|1 cup||Table Cream|
|1/2 tbsp||Cayenne Pepper|
|1 lb||Sharp Cheddar|
|4 oz||Gruyere or Fontina Cheese|
|4 oz||Parmigiano Reggiano|
Cut up your 10 strips of bacon into fairly small pieces. Not too small, we don’t need for them to get lost later. At the same time, you can boil your pasta. Once it’s cooked, just strain it and set it aside.
Throw the bacon into the bottom of a large sauce pan and fry them up until they’re crispy.
Add in your flour and continue to stir everything for a couple of minutes. We want to cook the flour a little bit to remove its raw flavour.
Dump in your milk, cream, cayenne, and nutmeg and remove the pan from the heat. Continue to stir everything together.
Once it has thickened, dump in your cooked pasta and mix everything all together. Make sure all that pasta is coated with your béchamel sauce!
Add in your cheeses and egg yolks and continue to stir until everything has melted together.
Grab your olive loaf and cut a couple of slices off.
Top one side with your Mac n’ cheese.
Close up the sandwich and butter the top of the sandwich.
Into a frying pan, place the sandwich butter side down and give it a good grillin. Butter the other side of the bread while the one side is toasting.
Get a nice toast on both sides of the sandwich.
Serve – well at least try to get it to the table before you eat it all.
This could also be topped with some caramelized onions or maybe even some roasted peppers. Variations are endless.
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