MAC AND CHEESE WITH SMOKED MEAT
Portions : 4 - Preparation : 15 minutes - Cooking time : 25 to 30 minutes
Ingredients
- 450 g (1 lb) Québec beef smoked meat
- 45 ml (3 tablespoons) butter
- 75 ml (5 tbsp) flour
- 500 ml (2 cups) milk
- 1 pinch nutmeg
- 500 ml (2 cups) Le boucan cheese
- 500 gr (17 oz) macaroni, cooked al dente
- 60 ml (4 tablespoons) onion jelly
- 125 ml (1/2 cup) panko breadcrumbs
- salt and freshly ground pepper to taste
Preparation
- Preheat barbecue to maximum.
- On barbecue grill, sear smoked meat slices for 2 minutes on each side.
- Reserve two whole slices of smoked meat and chop the rest.
- Melt the butter in a saucepan, then stir in the flour and cook the mixture (the roux) for 1 minute. In the same saucepan, gradually whisk in the milk.
- Once the mixture has thickened, stir in the nutmeg and half the cheese.
- In a large bowl, add the mixture, cooked pasta, onion jelly and minced meat and stir. Check seasoning.
- Place the mixture in a gratin dish. Top with 2 slices of smoked meat, sprinkle with remaining cheese and breadcrumbs.
- Place the gratin dish on the barbecue grill, cooking indirectly with the lid closed, at 220°C (425°F) for 15 to 20 minutes.
