Cracker Barrel Macaroni Cheese with Bacon and Chives
This is my take on macaroni cheese, the bacon and chives marry so well with cheese but for me that extra special bit is that hint of Dijon mustard.
This is so embarrassingly simple to make.
100 Gm – Macaroni
6 – Eggs
200 Ml – Milk
150 Gm - Cracker Barrel Cheese (or a cheddar of your choice)
140 Gm – Bacon (chopped)
1 table spoon – Fresh Chives (finely chopped)
2 teaspoons – Dijon Mustard
½ teaspoon – Freshly ground Black Pepper
Cook the macaroni according to the instructions on the packet and drain well.
Dry fry the bacon for about 5 minutes on a medium heat.
Whisk the eggs and the milk together.
Add the rest of the ingredients and mix well (save a little of the grated Cracker Barrel to sprinkle on the top).
Transfer to an oven proof dish and sprinkle the saved cheese on top.
Place in a 190°c oven for 35 minutes.
Delicious served hot or cold.