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Tipsy Pig Mac 'n' Cheese Recipe

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This recipe for Tipsy Pig Mac 'n' Cheese is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Ditalini Pasta (about 9 cups cooked)
Olive Oil
3 strips thick-cut bacon unsmoked or lightly smoked.
(about 3 ounces)
1/2 stick unsalted butter (2 ounces)
1/4 cup all-purpose flour
1 quart whipping cream at room temperature + i/4 cup more or as needed to finish the dish.
3 cups grated white cheddar cheese (about 8 ounces)
2 Tbsp crumbled Shropshire or other blue cheese
2 cups grated Gouda cheese (about 5 ounces)
Kosher salt & white pepper to taste
1/4 cup freshly grated Parmesan. for garnish
1 Tbsp finely chopped parsley, for garnish
Directions:
Directions:
Cook Pasta in boiling salted water until a little past al dente, about 10-11 minutes.Drain, plunge into cold water, drain again & toss with a little Olive Oil to prevent clumping
Set Aside.Finely chop bacon & cook over low heat until crisp. Remove bacon with slotted spoon, drain on paper towels and reserve.Strain the bacon fat & reserve it to finish pasta.Melt butter in Medium sauce pan over medium heat. When the bubbles in the butter dissipate, add flour & stir with wooden spoon 1 or 2 minutes until just blond. Add 1 quart cream, whisking vigorously to quickly incorporate liquid & prevent flour from clumping. Bring to a low simmer for a minute before adding cheddar, blue & Gouda cheeses.
Stir constantly until melted & smooth, (Be careful - a burned sauce will ruin the batch) Salt & pepper to taste.
When ready to finish,combine 1/4 cup cream, bacon fat
& 4 cups cheese sauce in large saucepan over medium heat. stir frequently until combined & warmed through.
Add reserved bacon bits and fold in cooked pasta, Reduce heat & stir until pasta is warmed through & thoroughly coated. Top with grated Parmesan & a sprinkle of parsley . Serve Immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 ninutes
Personal Notes:
Personal Notes:
This sauce can be made a day or two ahead & refrigerated until ready to use.This recipe uses 4 cups of the sauce base so freeze the extra 2 cups for a later date.When ready to use, thaw the sauce, cook 2 bacon strips. 1/2 pound Pasta and finish as directed, Jim made this & it is heavenly.The Tipsy Pig is a great San Francisco Restaurant.

 

 

 

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