Summary

Ingredients

• 250 g macaroni, short or penne or fussili
• 750 ml milk, 1.5% fat
• 100 g cheese, rated, e.. Cheddar, medieval Gouda or Gruyère
• 80 g belly bacon, low-fat, smoked or Katenschinken
• 2 cloves garlic)
• 1 pinch (s) salt and pepper

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Instructions

1. Leave the bacon in a non-stick pan and set aside on kitchen paper to degrease. Heat the milk, but do not let it boil.
2. Put the macaroni in a separate saucepan and pour in enough milk to just cover the noodles. Add a little salt, pepper and the crushed and chopped garlic cloves. Turn up the heat on the macaroni until they start to simmer. Be careful not to boil them to avoid foaming. As with a risotto, add the remaining milk in small quantities and stir constantly. Do not leave the saucepan until the macaroni are al dente. That takes a little longer than usual.
3. Remove the saucepan from the heat and stir in the grated cheese well. Adjust the consistency with additional milk additions until the desired result is achieved. Possibly put it on the warm stove again so that the cheese melts completely. Season again before serving.
4. Crumble the cold and dry pork belly and sprinkle over the served portions. Cubes of cured ham also go very well, but don`t fry them as they get very hard quickly.
5. I deliberately avoided using light products for cheese. Better a little less cheese, but more flavor.
6. Approx. 435 Kcal per serving.