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  • Jul 15th 2021
  • 0 comment


  • 50 gm loaf of stale sourdough
  • 1 tbsp olive oil
  • 250g macaroni
  • 180 gm / 3 slices of rindless shortcut bacon rashers, thinly sliced
  • 50g Le Conquérant butter
  • 1 tablespoon plain flour
  • 3/4 a cup full cream milk
  • 100g of Le Dauphin Petite Double Créme or Will Studd Brillat Savarin, cubed
  • 80g/ 1 cup grated, La Couronne- Fort Aged Comté (or any Alpine-style cheese)
  • 1-2 teaspoons of chipotle paste, to taste
  • Chopped parsley, to serve



  1. Preheat oven to 220 degrees.
  2. Use your KitchenAid 5 Cup Cordless Chopper and blitz the stale sourdough into rice size pieces. Place in a bowl, stir through the olive oil and set aside.
  3. Cook the macaroni in a large pot of boiling water with a pinch of salt until al dente.
  4. Meanwhile, cook the bacon in a medium non-stick pan, until golden. Remove bacon and keep the fat in the pan.
  5. Melt the butter in a medium-sized saucepan and add flour. Stir for 1 minute over medium-low heat.
  6. Gradually add the milk, stir until smooth, reduce heat to a simmer, add Le Dauphin Double Creme until melted. Then slowly add the 1&1/2 La Couronne- Fort Aged Comte.
  7. Add chipotle and use the KitchenAid Cordless Hand Blender to smooth out any lumps. Try not to drool in the pot.
  8. Drain pasta and return to the pan. Pour cheesy sauce over the pasta and stir until well coated.
  9. Place in a ceramic baking dish, sprinkle with your homemade bread crumbs and the remaining cheese.
  10. Put it in the oven and cook until golden brown and crispy.
  11. Serve immediately sprinkled with chopped parsley.