Ingredients
250 grams Canned Sliced Champignon Mushrooms, Drained
200 grams Bacon, Diced
500 grams Grated Edam Or Gouda
Ketchup, As Needed
600 milliliters Heavy Cream, Divided
Method
Sources
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Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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cook and drain pasta. in a saucepan, melt butter. saute mushrooms with bacon. season to taste. in a bow, mix cheeses. set aside. in a baking dish, add half the pasta. top with half of the bacon and mushrooms. sprinkle a bit of ketchup over top and add half of the cheeses. pour 1/3 of the heavy cream all over. add the remaining pasta, the remaining bacon and mushrooms, and a bit of ketchup. cover with the remaining cheeses and finish by adding the rest of the heavy cream. bake in preheated oven until you have a perfect golden crust. serve hot!