Tag Archives: Cheese

Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion SconesI don’t know how exactly this began, but somewhere along the line, I got it in my mind that there is no combination that says “casual-but-classy spring lunch” quite like a savory scone with a big green salad.

(Yes, these are the sorts of very specific things I spend ample time thinking about.)Bacon, Cheddar & Scallion Scones

I sincerely don’t know where I got this idea or why I believe it, but…like…I’m not wrong. I can absolutely see Ina Garten serving this exact combination (plus a bundt cake) in a room stuffed to the gills with hydrangeas, and receiving zero complaints.* It’s pretty hard not to like a cheesy scone studded with bacon and scallions alongside a crunchy, fresh salad.

*I haven’t watched Ina in years, but there is a very real chance she did this exact thing and I tucked the idea so deep in my mind that I am just now addressing it. That’s probably it. Mystery solved. I know you’re all relieved.Bacon, Cheddar & Scallion Scones

My Bacon, Cheddar & Scallion Scones are perfect for this application. They’re golden-topped, fluffy-centered and nubbly-edged—perfect for pulling apart while they’re still warm. Their flavor is mostly salty and savory, but they get a little sweetness and heat from honey and cayenne, too. Yum.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

Like all of my scone recipes, these are really easy to make. Once the bacon is crisped, cooled, and crumbled, the scones come together in about 25 minutes. As with pie dough, biscuits, and rough puff, the key to excellent scones is to keep everything cold and to work the dough *just* until it comes together. Overdo it or let ‘em get sticky and you’ll have bacon, cheddar & scallion hockey pucks—probably not the worst things in the world, but not what we’re going for here.Bacon, Cheddar & Scallion Scones

No, we’re going for airy, buttery, light-centered scones with bits of smoky bacon and sharp scallion, and a little funk from the cheese. Yesssss. I like these by their lonesome when they’re still warm, but a swipe of butter never hurt anything.Bacon, Cheddar & Scallion Scones

They’re also very good split and toasted in the days that follow, if you’re the sort of person who likes to have leftover scones around. (I am.)Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion Scones
makes 8 scones

2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared dijon mustard
2 cups all-purpose flour
1/8 teaspoon ground cayenne pepper (optional)
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 cup crumbled crispy bacon (about 8 slices)
1 cup freshly-grated sharp cheddar cheese (about 4 ounces)
1/4 cup thinly sliced green scallion tops
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Place an oven rack in the center position. Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Make the scones. Pour 2/3 cup whole milk into a measuring cup. Whisk in honey and mustard. Chill while you prepare the other ingredients.

In a large mixing bowl, whisk together flour, optional cayenne, baking powder, and salt. Stir in bacon, cheddar, and scallions. Use a pastry blender to cut in cold butter until the largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or wooden spoon until a shaggy dough forms.

Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch thick circle. Slice into eight wedges with a large chef’s knife. Remove cut scones to prepared baking sheet. Brush with additional whole milk. Bake scones for 14-15 minutes, rotating the pan back-to -front at the 7 minute mark. Let scones cool on the pan for ten minutes before serving.

Scones are best the day they are made, but will keep in an airtight container in the refrigerator for up to three days.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

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15 Minute Stovetop Mac & Cheese

15 Minute Stovetop Mac & CheeseWhen I first moved to New York and was in grad school, I spent a lot of time on student film sets. It didn’t take long for me to get bored with that situation because it turns out that I find the repetitive hurry-up-and-wait of being on set to be utterly dull. I like screenwriting and production design, but with the way the course (and life) worked, I couldn’t be in charge of those things on every shoot.15 Minute Stovetop Mac & CheeseUnfortunately though, I’m not gifted with much else in that realm. I’m not confident enough to direct. I like to act, but was/am too timid to pursue it in any real way. My hearing is terrible, so sound is out. My arms aren’t strong enough to hold the boom mic for very long. Editing is just a “no.” The list of disqualifications goes on and on, save for one notable exception: I can cook. And so it was that the majority of my production course credits came from being craft services, a.k.a. the on-set caterer.15 Minute Stovetop Mac & CheeseNow, being “crafty” for a student film isn’t the same as what you see when you spot film shoots on the streets of New York. Not even close. I didn’t have a truck or a crew; there was no oven or microwave. I was limited to what I could make in my Upper West Side apartment and transport in a cooler and what I could prepare on-set on a single electric burner. Oh, and it had to be cheap. Options were extremely limited—there were a lot of prepared salads and sandwiches—but my 15 Minute Stovetop Mac & Cheese was always a crowd pleaser.15 Minute Stovetop Mac & CheeseI mean, what’s not to love? This macaroni & cheese has all the cheesy flavor and creamy texture you want, but is less than half the work of most traditional recipes. Where those often require a pot, a pan, a roux, making a mornay sauce, and probably an oven, this recipe requires almost none of that…but it still delivers big-time.15 Minute Stovetop Mac & CheeseIt also requires just six ingredients (seven, if you want to garnish with parsley) and two of them are salt and pepper. Whaaaaat. Since 15 Minute Stovetop Mac & Cheese is a from-scratch recipe, it will cost a few dollars more than the stuff in the blue box, but it’s also infinitely tastier. I’ll take real melted cheese over reconstituted powdered cheese any day. It’s not even a contest.15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & CheeseThis recipe really does comes together in fifteen minutes, so it’s ideal for busy weeknights or filling a craving or feeding a bunch of student filmmakers on the fly.

  • Set a pot of water to boil.
  • Grate the cheddar and cut the cream cheese into pieces.
  • Boil and strain the macaroni. Return it to the pot.
  • Stir in the cheeses, a touch of dijon mustard, and salt & pepper. Loosen the sauce up with a little pasta water if you like.

That’s literally it. The entire recipe. Boom. Done. Finito.15 Minute Stovetop Mac & CheeseRight now, you’re just one pot, four steps, six ingredients, and fifteen minutes away from diving fork-first into a bowl of creamy, cheesy magic. What are you waiting for?!15 Minute Stovetop Mac & Cheese

15 Minute Stovetop Mac & Cheese
makes 6-8 servings

16 ounces (1 pound or 4 cups) dry elbow macaroni noodles
12 ounces freshly grated cheese of choice (I like extra sharp cheddar)
6 ounces (3/4 brick) full-fat brick-style cream cheese, cut into pieces
1/2 teaspoon prepared dijon mustard
1/2-1 teaspoon freshly cracked black pepper, to taste
1/4-1/2 teaspoon fine sea salt, to taste
parsley, to garnish (optional)

Bring 6 quarts of water to a boil in a large pot over high heat. Season well with salt. Prepare elbow macaroni according to package directions. Drain, reserving 1 cup of the starchy cooking liquid.

Return cooked macaroni to the pot. Fold in grated cheese. Add cream cheese, stirring until melted. Add splashes of reserved starchy pasta cooking liquid until desired consistency is reached. Stir in dijon mustard, salt and pepper. Taste for seasoning. Garnish with parsley, if desired, and serve.

Mac & Cheese is best fresh, but leftovers may be refrigerated in an airtight container for up to 3 days.15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese