I know you wouldn’t think bacon mac & cheese has anything to do with new parts but I’m finally going in tomorrow for a total hip replacement and needed some comfort food. What better comfort food than Mac & Cheese and of course when you add bacon, well everything is just better with bacon.
I’ve been a little scattered with my blog posts because it’s been hard to sit for long…or walk…or drive. Although it’s been a long process, I’m looking forward to getting rid of these broken down old bones and getting a factory authorized (no used or after market parts for me thank you) titanium hip. I’m thinking I may very well do a food blog on the hospital food – what do you think? I know the Brigham & Women’s Hospital in Boston is world renown for it’s surgeons and technology. I’m not so sure how their cafeteria is although I’ve upgraded to a special wing with a private room which offers high tea and catered meals any time of day. In any case I will be bringing my IPad along and look forward to keeping up with your posts. Just keep in mind that if I comment, please be understanding since I’m sure I’ll be on the Koo-Koo juice 🙂
Oh, and I’ve checked with my surgeon. He guarantees that I will be able to do this after a brief recovery and some physical therapy.
(I have no idea why links aren’t enabled right now on my account, and you’ll probably get a message that you can’t view this except on youtube, so just click that second link to see what I’ll be working on.)
To calm my nerves and leave my husband with a good batch of leftovers I made up my version of Mac & Cheese that is extra gooey on the cheese and of course enhanced by bacon.
1/2 to 1 lb. Cooked Bacon (I bake mine for about 20 minutes in the oven at 400°)
1 1/2 Cups Shredded Parmesan cheese
8 oz. Fresh Mozzarella, shredded (yes, it makes a terrible mess)
Salt & Pepper to taste
1 pkg Mini pasta shells
Drain the cooked pasta shells then dump into a large bowl.
Mix in eggs, bacon, and cheeses, then sprinkle with pepper & salt to taste.
Put everything into a baking dish and cooking at 350° for about 1/2 hour until all the cheeses just ooze together into a delish concoction.
Another variation of this that I didn’t make this time (because frankly, I just forgot) is to sauté slices carrots in some white wine until just a little tender and add to the mixture.