I came up with this recipe during the recent rains. I usually stock up on a variety of ingredients during the northeast monsoon as depressions form in the Bay of Bengal and we can get heavy rain for even a week, but this time I was caught unprepared. I had these ingredients on hand and quickly whipped up this dish which was very well received by my children. It is a warm, high energy and high protein dish that is ideally suited for a cold and wet rainy day.
With bacon and cheese and macaroni this is clearly not for anyone who is watching their waistline or on a low fat diet. If you are looking for comfort food you can’t go wrong with this 🙂
- 400 g Elbow Macaroni
- 200 g Bacon, chopped
- 1 C diced or grated Cheese
- 1 large Onion, diced
- 1/3 C diced Garlic
- 1 tsp Pepper powder
- 3 T Vegetable Oil + 1 T for boiling the macaroni
- Salt to taste
- Boil the macaroni in 2 litres of water to which salt and 1 T of oil have been added.
- Remove from heat when macaroni is tender. Drain in a colander.
- Heat 3 T oil in a large kadai or wok.
- Add the chopped bacon and fry till almost crisp.
- Add the diced garlic and fry for a minute
- Add the diced onion, stir and fry till tender.
- Add 1 tsp of salt and pepper powder. Stir.
- Transfer the drained macaroni to the kadai. Stir and mix well with the bacon-onion mixture.
- Remove from heat, add the diced cheese, and mix.
- Serve immediately.
- Oil is added when cooking the macaroni to prevent the macaroni from sticking.
- The kadai or wok should be large enough to hold and stir the macaroni, which increases greatly in volume when you cook it.
- I used processed cheese which is most easily available. You can use the cheese of your choice.
- You can save a lot of time by boiling the macaroni first before you start the dicing and grating.