Bacon Mac & Cheese
1 cups elbow macaroni
3 ounces Ben & Jack's Canadian bacon, chopped
½ cup milk
½ cup heavy cream
2 cups cheddar cheese, grated
1 cup Asiago cheese, grated
1 tsp. smoked paprika
Kosher salt and freshly ground black pepper
In a pot of boiling water, add the macaroni and cook until al dente. Do not overcook.
On medium heat, add chopped bacon to a saute pan and cook until crispy. Set aside and allow to cool.
In a sauce pan, add milk and heavy cream. Bring to a simmer and make sure not to boil. Next, slowly stir the cheddar cheese and Asiago cheese into the milk and heavy cream mixture. Add smoked paprika, kosher salt, and freshly ground black pepper.
Once the cheese has melted, add the bacon and macaroni. Gently fold the macaroni into the cheese and transfer to a 6" cast iron skillet. Finish in the oven until golden brown on top.
Ben & Jack's Salad
1 beefsteak tomato, chopped
1/2 medium onion, chopped
2 jumbo shrimp, cooked and chopped
2 slices Ben & Jack's canadian bacon, chopped
Toss together the chopped tomatoes and onions in a bowl then plate.
Next, add the cooked/chopped shrimp on top of the tomato and onion mixture. After, cook the Canadian bacon in a skillet or grill until sizzling on both sides.
Chop the cooked bacon into bites and add on top of the shrimp. Garnish with parsely.