Sunday, 30 June 2013

A Long Name with a Great Aftertaste

Oven-Baked Mac and Cheese with Belgian Endive, Smoked Cheddar and Bacon.

After touring Van Eekelen's endive facility and fields (read up about that here) we were given two endives, with a salad recipe on the back of the package.
I was feeling for something a little more hearty (and comfort food inspired) so visited and discovered this Oven-Baked Mac and Cheese with Belgian Endive, Smoked Cheddar and Bacon...which is a long name so feel free to simply call it Delicious.

  • BC Belgian Endive (2-3 heads, diced)
  • Onions (two, diced).
  • Macaroni Noodles, uncooked, (1 bag)
  • Cheddar Cheese, grated (2 cups)
  • Cream Cheese (2 cups)
  • Whole Milk (2 cups)
  • Dijon Mustard (2 tbsp.)
  • Garlic, diced (2 cloves)
  • Thick-cut bacon (eight slices)
  • Canola Oil (1 tsp.)
  • Butter (1 tsp.)
  • Seasoning (salt and pepper).


Preheat: 400'F  Preparation: 30 mins. Bake: 20 mins.
  1. Fill a medium sized pot with water, add dash of salt, canola oil and turn to high heat. Bring to a boil and add pasta. Cook until tender but keep in mind it will also be baking in the oven.
  2. Add butter to a medium sized pot on medium heat. Add bacon, onions then garlic, sauté until onions are clear. 
  3. Add milk and cream cheese. Whisk together and allow to simmer (not boil). Add cheddar and mustard. Mix together once more.
  4. Season with salt and pepper.
  5. Add the cooked pasta and chopped endive. Mix until evenly coated.
  6. Put all ingredients into lightly buttered casserole dish, bake until bubbly for approximately twenty minutes, stir occasionally.