Food lover or not, I believe everyone has a beloved recipe from their mother, and this is mine. It’s a dish that has woven itself into the fabric of my family’s culinary traditions, and I can’t help but smile every time I think about it. When my mother made it, it was a delightful vegetarian recipe that filled our home with warmth and comfort. But in my version, I’ve added bacon—because let’s be honest, bacon makes everything better!
This macaroni and bacon patties recipe is regularly requested by my family, and it has been loved by everyone I’ve made it for. The crispy exterior gives way to a creamy, cheesy center that’s simply irresistible. Just make sure you double the recipe because I can guarantee that you will eat until you drop! And if you somehow manage to have any leftovers (which is a rare occurrence), these patties taste just as delicious cold from the fridge the following day. They also make a fantastic sandwich topping with a dollop of mayo.
As I pass this cherished recipe down to my daughter, I know she will continue to make it for her family long after I’m gone. It’s more than just food; it’s a connection to our past and a way to create new memories together. So grab your apron and let’s dive into this deliciously simple recipe that’s sure to become a favorite in your home too!
PrintMacaroni and bacon patties
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3 1x
Ingredients
- 3 dl macaroni
- 1/2 Onion
- 1/2 piece green bell peppers
- 200 grams cubed bacon
- 3 eggs
- 100 grams of cheese, grated
- 1 teaspoon of salt
- 1/2 teaspoon nutmeg
- 3 tablespoons wheat flour
Instructions
- Put the macaroni in a saucepan and bring to a boil
- Heat up a fryingpan and add the cubed bacon
- Cut the peppers and onions into small pieces
- Find a large bowl and add cheese, flour, onion, bell pepper, salt and nutmeg
- When the macaroni has finished cooking, add eggs into the bowl
- Mix everything before pouring in the macaroni and bacon while it is piping hot
- Mix it all well until you have a dough-like consistency
- Heat a frying pan with a little oil
- Use a large spoon and transfer some of the dough to the pan, enough for each piece to be about the size of a patty
- The patties are turned when the page has acquired a nice golden (light brown) colour
- When they have a nice color on both sides, they are placed in a bowl with a lid to maintain the temperature
- Served with boiled/fried potatoes, a salad, and béarnaise sauce
