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Oven-Baked Mac 'n Cheese with BC Belgian Endive, Smoked Cheddar, and Crispy Bacon - Episode #9

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Macaroni and Cheese reminds us of home; those comfy Sunday family nights. A seemingly simple meal, macaroni and cheese is making a strong comeback, and variations of the classic are even considered upscale. BC's own chef at home, Ned Bell, creates a healthy version of Baked Mac 'n Cheese and connects generations with its urban twist, combining pasta, Applewood Smoked Cheddar, Canadian Smoked Bacon, and locally grown BC Belgian Endive.

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Ingredients

BC Belgian Endive (2-3 heads, diced)
Shallots (two, diced)
Macaroni noodles ( 1 bag- 500 grams)
Applewood Smoked Cheddar (2 cups, grated)
Cream cheese (2 cups)
Whole milk (2 cups)
Dijon Mustard (2 tbsp)
Garlic (2 cloves)
Double-smoked, thick-cut bacon (3 strips)
Canola oil (1 tsp)
Olive oil (1.5 tbsps)
Kosher salt
Cracked pepper

Prep time
40 minutes

cook time
15 minutes

Serves

Preparation

Pre-heat oven to 400°
Fill a medium-sized pot with water, salt, and Canola oil. Bring to a boil and add pasta. Cook al dente (firm but not hard). Be careful not to overcook, as the pasta will cook again in the oven.
Place the bacon on a tray and place in the over. Cook until crispy. Remove from oven, let cool, and chop into bits.
While the bacon is cooking, take a pot and set the dial to medium. Add olive oil, salt, shallots, garlic, and saute until translucent.
Add milk and cream cheese. Whisk and gently simmerdo not let the sauce boil. Add cheddar and the Dijon Mustard. Puree with a hand blender.
Season with salt and pepper. Gently toss with the pasta, endive, and bacon bits.
Serve in individual ramekins or in a larger casserole dish and bake until bubbly. This should take 15 minutes.