For the poutine

• Gravy-style brown sauce
• 6 slices of bacon

For the Mac & Cheese

• 410 g elbow-style macaroni
• 30 ml (2 tbsp) butter
• 15 ml (1 tbsp) all-purpose flour
• 250 ml (1 cup) 15% cooking cream
• 1 piece (170 g) Bergeron Louis Cyr cheese, grated
• 2.5 ml (1/2 tsp) garlic powder
• 2.5 ml (1/2 tsp) salt
• 1 pinch smoked paprika

To serve

• 1 bag of shoestring fries
• Bergeron Brins de gouda cheese
• Chives

For the poutine:

1. Make the gravy following the recipe instructions. Keep warm.
2. Cook the bacon until crispy. Let cool slightly, then cut into pieces. Set aside.

For the Mac & Cheese:

1. Cook the pasta in salted water according to the package directions. Drain and set aside.
2. In a skillet, melt the butter, then whisk in the flour for 30 seconds. Add the cream and bring to a boil.
3. Simmer for 3 minutes, then stir in the cheese, garlic powder, salt, and paprika.
4. Add the cooked pasta and mix well.
5. Remove from heat, cover, and set aside.

To serve:

1. Cook the fries according to the package
   instructions.
2. Divide into serving bowls, top with Mac & Cheese, Brins de gouda cheese, gravy, bacon, and chives. Serve immediately.