Ingredients: |
Ingredients: 6 c. chicken stock
2 cubes chicken base
8 oz. Cavatappi (spiral tube shape with ridges)
3 T. olive oil
1/4 tsp. lemon juice
1 tsp. sugar
3 T. butter; divided, extra for greasing pan
2 T. flour
1 c. heavy cream
1/2 c. sour cream
1/2 c. half and half
3 slices thick cut bacon; cooked, bite size pieces
1/2 onion; minced, sautéed in bacon fat
2 cloves garlic; minced, sautéed with onion
1 bay leaf
1/4 tsp. Tabasco Cholula
2 1/4 c. Gruyere cheese; grated, divided
1/2 c. Panko
Freshly ground black pepper
Reggiano cheese
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Directions: |
Directions:Preheat oven to 350º.
Bring 6 cups chicken stock and 1 1/1 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with olive oil and lemon.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni.
Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add panko and toss to coat. Sprinkle buttered panko and Reggiano Cheese over top of macaroni. Bake until panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving. |
This recipe for PASTA ~ MAC & CHEESE FROM J ALEXANDERS is from