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Share Your Table Featuring Anthony
“The blend of traditional food and more modern recipes is really nice,” Anthony says. “And the Macaroni and Cheese with Bacon is always a family favorite.”
As DAOU’s Trade Marketing Graphic Designer, Anthony Herrera is an expert at bringing Georges and Daniel’s creative vision to life. True to form, he brings his art to family holidays as well, thoughtfully creating dishes that bring multiple generations together.
What is Anthony bringing to his holiday dinner? A decadent Macaroni and Cheese with Bacon.
“My wife and I introduced Macaroni and Cheese with Bacon at our holiday parties because of our own children as well as nieces and nephews,” Anthony says. “We really wanted a dish that was adult enough, and yet would win over the kids, too.”
He explains that the secret is a trifecta of cheeses--a blend of whatever fits your fancy. “Over the years, we have switched up our cheeses based on our mood and what we’re craving,” Anthony says. “Every time it turns out great! We like being really flexible when it comes to cooking.”
Today, Anthony has treated us to a mac graced with White Cheddar, Fontina and Gruyere. He adds that Swiss and Parmesan also work well, too. He pairs his dish with the DAOU Reserve Cabernet Sauvignon. “The creaminess of the mac and cheese beautifully complements the tannins of the wine to give you a perfectly balanced mouthfeel,” Anthony says. “The fattiness of the bacon complements the richness of the wine’s fruit-forward flavors.”
He adds that Macaroni and Cheese with Bacon also fits nicely with the variety of authentic Hispanic dishes that are an integral part of his family gatherings. “The blend of traditional food and more modern recipes is really nice,” Anthony says. “And the Macaroni and Cheese with Bacon is always a family favorite.”
Watch Anthony's Story:
Macaroni & Cheese with Bacon
Prep time: 15 minutes
Cook time: 20 minutes
3 Tbsp unsalted butter
3 Tbsp flour
3 cups Half and Half
1-2 cups grated cheese mixture: Any combination you prefer of white cheddar, Swiss, fontina, gruyere or parmesan
Salt and Pepper
4-5 strips of cooked and diced bacon
2 cups cooked penne pasta
3 Tbsp chopped parsley
In a medium sized pot melt butter and flour, cook until light brown over medium heat.
Whisk in Half and Half on low heat. Continue to stir mixture so that it does not stick to pan and cook until sauce thickens.
Add cheese and season with salt and pepper to taste.
Fold in cooked pasta and most of the diced bacon.
Transfer to serving dish. Garnish top with remaining bacon and chopped parsley.