About the Dish

4 ounces Macaroni
4 ounces Applewood Smoked Bacon
3 ears Corn
6 ounces Sweet Peppers
3 ounces Cheddar Cheese
12 ounces Snap Beans
2 cloves Garlic
Per Serving
Calories 830
Total Fat 41 g
Saturated Fat 17 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 590 mg
Total Carbohydrates 88 g
Dietary Fiber 12 g
Sugar 17 g
Protein 32 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Chocolate Stout

Mac and cheese is comfort food, no matter the spin on it. We suggest going with some Mexican Chocolate on this dish. While it isn't brewed in the south, Great Divide Mexican Chocolate Yeti brings forth spicy chocolate flavors that are just plain comforting.

Great Divide Mexican Chocolate Yeti, Denver, Colorado

Sangiovese - Chianti, Italy

Chiantis are predominantly Sangiovese, if not all Sangiovese. They are typically high in acid, with flavors of anise, cherry, cedar and leather that I see going perfectly with the smoky notes of the bacon. As I mentioned, the acids can be brisk, stabilizing the creamy texture and weight of the mac and cheese.

Castello di Rampolla Chianti Classico, Italy


Place a large skillet over high heat. Add 3 cups water. This is your macaroni cooking water.
MISE EN PLACE • Trim beans. Cut into 2-inch pieces. • Peel and mince garlic. • Discard pepper stems and seeds. Dice flesh. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Chop bacon.
When water boils, stir in macaroni. Cook, stirring often, until macaroni is tender but not mushy, about 8 minutes (water will be mostly absorbed).
While macaroni cooks: • Place a skillet over medium-high heat. When pan is hot, add bacon. Cook, stirring, until bacon begins to become golden, about 3 minutes. • Add corn and peppers. Cook, stirring occasionally, until corn is golden and bacon is crispy, 3-4 minutes.
• Reduce heat under macaroni to medium high. Add bacon mixture (reserve skillet) and cheese. Cook, stirring, until cheese melts. • Adjust consistency as desired with hot water. Keep warm.
• Place bacon skillet over medium heat. Add 2 teaspoons olive oil. When oil is hot, add beans, garlic and 1/2 cup water. Cook, stirring, until beans are tender and water is almost gone, 4-5 minutes. • Taste and adjust seasoning as desired with kosher salt.
• Divide macaroni between 2 plates. • Serve with snap beans, and enjoy!