Cheddar, English Pea and Bacon Macaroni & Cheese

March 11, 2016
Cheddar, English Pea and Bacon Macaroni & Cheese


For the Mac & Cheese

1# Pasta, cooked in salted water, your choice on shape

  • 1 quart whole milk
  • 4 tbsp. all purpose flour
  • 4 tbsp. butter
  • 4 oz. cream cheese
  • 8 oz. Your Brand Extra Sharp Cheddar Cheese, grated
  • 4 tsp. Kosher salt

For the Peas & Bacon

  • 8 oz. frozen sweet peas, thawed
  • 4 slices bacon, large diced
  • tbsp. fresh garlic, sliced
  • ½ tsp. Kosher salt
  • tbsp. fresh oregano, leaves only


For the Mac & Cheese

In a sauce pan over medium-high heat, melt the butter and then stir in the flour. Cook, while stirring, for about 2 minutes. Whisk in about 1/3 of the milk and whisk until thoroughly combined. Add the remaining milk and bring to a boil, whisking often to avoid scorching. Once to a boil, remove from the heat and add in the chesses and salt and whish until combined. Combine the pasta and the sauce while the pasta is still warm, mix well.

For the Peas & Bacon

In a sauté pan over medium heat, render the bacon crisp. Once crispy, add the garlic and sauté until just beginning to brown. Add the oregano, stir for a few seconds and then add the peas and salt and sauté until warm.

Toss the peas and bacon into the mac and cheese and serve while still warm.