Macaroni and broccoli in cheese sauce with jam
Macaroni and broccoli in cheese sauce with bacon jam
Ingredients
| water 1.5 liters |
| shell pasta 200 g |
| broccoli 200 g |
| salt to taste |
| FOR THE SAUCE: |
| cottage cheese 300 g |
| baking soda 1 tsp. |
| salt 1 tsp. |
| dried garlic 1/2 tsp. |
| olive oil 50 g |
| butter 100 g |
| carrot juice 40 g |
| hard cheese 120 g |
| FOR THE BACON JAM: |
| red onion 1 pc |
| bacon 200 g |
| apple cider vinegar 30 g |
| thyme 1 pinch |
| ground chili pepper 1 pinch |
| paprika 1 tbsp. |
| cane sugar 100 g |
Instructions
Step 1
Prepare the bacon jam. Fry the diced bacon in a dry frying pan. Then transfer it to a bowl and sauté the diced onion in the rendered fat. Add the sugar, and stir until it is melted. Then return the bacon to the skillet, add the thyme, chili pepper, paprika, and apple cider vinegar and cook, stirring, for 3-5 minutes, until the moisture has evaporated. Transfer the mixture to a bowl and allow it to cool completely. Then blend in a blender until smooth.
Step 2
Prepare the cheese sauce. Put the cottage cheese grated through a sieve on a water bath, add the olive oil, baking soda and stir until the cottage cheese melts and the mixture becomes homogeneous (you can beat the cottage cheese with a blender to speed up the process). Then add grated cheese, garlic, salt and mix. Add the butter gradually in small pieces, stirring constantly. Then pour in the carrot juice and stir once again.
Step 3
Boil the pasta in salted water until half-cooked. Add the broccoli florets to them and cook until tender. Then drain, add the sauce and stir. Serve the pasta with bacon jam.
