Bacon and tomato macaroni / Macarrão com bacon e tomate

Yesterday, the idea was to have something light for lunch, because later I would be going out to a Francesinha festival with my friends, in Porto. A festival dedicated to one of my favourite dishes? Better go with an empty healthy stomach, right? 

The fist challenge was to add the right amount of macaroni to boiling water [seasoned with sea salt]: I like pasta so much that I tend to overdo it. 

Then I added 2 small garlic cloves - roughly chopped - and about 2 teaspoons of margarine to a heated frying pan. I don't usually use any fat to fry bacon, but I like the flavour and texture of the margarine combined with the garlic and the bacon on the macaroni.

As soon as I was happy with the colour of the bacon, I drained the macaroni and added it to the frying pan. 

Finally, I added frozen tomato and gave it a quick stir.

And here it is, on the table, with some refreshing parsley on top. 

It turned out the festival was so disappointing we all left the venue and went to look for a decent place to eat. Completely starved, we eventually managed to find a place that was not closed or dangerous... at 10pm. I think I should consider taking an SOS snack with me next time we're trying out a place for the first time.

***

Ontem, a ideia era comer qualquer coisa leve ao almoço, porque mais tarde ia sair para um festival da Francesinha festival com os meus amigos, no Porto. Um festival dedicado a um dos meus pratos preferidos? Melhor ir com o estômago vazio saudável, certo? 

O primeiro desafio foi juntar a quantidade certa de macarrão à água a ferver [temperada com sal]: gosto tanto de massa que tenho tendência a exagerar na dose. 

Depois juntei 2 dentes de alho pequenos - picados grosseiramente - e cerca de 2 colheres de chá de margarina a uma frigideira aquecida. Normalmente não uso gordura para fritar bacon, mas gosto do sabor e textura da margarina em combinação com o alho e o bacon no macarrão.

Assim que fiquei satisfeita com a cor do bacon, escorri o macarrão e acrescentei-o à frigideira. 

Finalmente, adicionei tomate congelado e mexi.

E aqui está, na mesa, com psalsa refrescante por cima. 

Acabámos por ficar tão desiludidos com o festival que saímos de lá e fomos procurar um sítio decente onde comer. Completamente famintos, lá conseguimos encontrar um sítio que não estivesse fechado ou fosse perigoso... às 10 da noite. Acho que devia considerar levar comigo um petisco SOS na próxima vez que formos experimentar um sítio pela primeira vez.

My Mac and Cheese recipe

I look for warmth everywhere. In my friends' smiles, in fun holidays, in a strong thank you, in delicious meals. If I'm lucky, sometimes I find a meal that feels like a big hug.

Boil about 250g of elbow macaroni in salted water.

While the macaroni is cooking, melt 2 generous tablespoons of butter (or margarine) with 2 tablespoons of flour. Pour 1 mug of milk and stir. Then add about 40g of parmesan powder and keep stirring. Finally, slowly add 150g of cheddar cheese and stir until it completely blends. Add the boiled elbow macaroni and stir again.

Pour into an oven-proof dish. Coat it with about 10 to 20g of parmesan powder. Some people use bread crumbs but I prefer the cheese.

Turn on the top part of the oven: you only want to make the mac and cheese golden and crispy. I usually let it stay for about 10 minutes, checking from time to time so it won't burn.

Enjoy!