Chubby's baked mac ‘n’ cheese recipe with bacon and okra

Bechamel sauce method

1. In a small saucepan over medium heat, add the olive oil, onions and garlic and cook until caramelized.
2. Once you start getting a little color (about 6–8 minutes), add the butter and flour and keep cooking for another 5 minutes.
3. At this point add the milk, then allspice, clove, salt and pepper. Bring to a boil, then let simmer for 5 minutes while stirring, making sure the bottom doesn’t stick.
4. Turn off the heat and fold in the grated cheddar and mozzarella. Adjust with salt if needed.

Bread crust method

1. Pick the thyme and parsley and chop finely.
2. In a bowl, fold together the herbs, olive oil, bread crumbs or panko and grated cheese.
3. Using a microplane or a regular cheese grater, grate the skin of ¼ lemon. Make sure to only get the yellow skin, not the white layer under.
4. Mix all ingredients and set aside to top mac and cheese later.

Mac ‘n’ cheese method

1. In a saute pan, render the diced bacon (if using) over low heat until it becomes crispy.
2. Add the okra that has been cut into ¼-inch coins and cook for another 5–7 minutes, stirring occasionally.
3. Remove the pan from the heat and add the bechamel in the hot pan, folding all the ingredients together. Then set aside.
4. Cook the elbow pasta in salted boiling water for 8 minutes. Drain fully and fold the pasta in the bechamel mix. Fold in the grated cheese blend. Pour the mixture into a 2-inch deep cast iron, spreading it flat.
5. Sprinkle the bread crust evenly on top of the mixture.
6. Put on the top rack of the oven and broil on high until the crust is golden brown