Sugar Shack Mac & Cheese | Creamy Maple Bacon Pasta with a Québec Twist 🍁🧀

This isn’t your average mac & cheese! Inspired by the cozy flavors of a Québec sugar shack, this dish features pennine pasta in a rich, creamy cheese sauce made with Perron cheeses, maple syrup, bacon, ham, mushrooms, onions, and garlic. It’s topped with crispy pork rinds and a sprinkle of maple flakes for the perfect sweet-and-savory crunch. A bold and comforting recipe that brings pure joy to your plate. Watch the full video for every delicious step! Like, subscribe, and share! Sugar shack mac & cheese 250 g. Bacon cut in small lardons 2 Onions (white and red) 1 small package of Mushrooms 250 g. Ham cut into dice 2 TB spoon of Chopped garlic 3 TB spoon of Butter 1 TB spoon of Mustard in powder 2 TB spoon of Maple Syrup 1/2 cup of flour to make a roux 1 1/2 cup of Milk or more if needed Salt and Pepper 300 g. of cheddar Cheese (I used a mix of cheddar cheese from Perron) Fresh Chives 1 package of pre-cooked Crispy Pork Rinds Maple Flakes to taste Cook the bacon until brown. Add the onions until melted. Add the mushrooms until cooked. Add the ham and maple syrup and cook for one minute. Add butter. When butter is melted, add mustard powder and flour. Stir and cook for 2-3 minutes, then add milk twice until you have a nice sauce that is not too thick but still has a little consistency. Add salt and pepper. Add cheese into the sauce and stir until you have a nice and rich reamy sauce. In the meantime, boil the pasta until ad dente. Reheat the Crispy pork rinds for 5-7 at 350F. Mix the cheese sauce with the pasta. Add chives. Serve on a plate, sprinkle with maple flakes, top with crispy pork rinds, and serve with broccoli on the side. Bon appétit! #cookingchannel #cooking #food #recipe #comfortfood