Macaroni and Cheese with Bacon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb elbow macaroni
¾ cup breadcrumbs
6 bacon slices, cooked, crumbled
2 oz (½ cup) parmesan cheese, shredded
12 oz (3 cups) extra sharp cheddar cheese, shredded
4 oz (1 cup) monterey jack, provolone or mozzarella cheese, shredded
2 large eggs, well-beaten
½ cup all-purpose flour
3 cups whole milk
1 cup buttermilk
⅓+ cup unsalted butter
1 tbsp + ½ tsp salt
1 tsp dry mustard
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Directions: |
Directions:Preheat oven to 350º.
Cook macaroni until tender but still firm. Drain. Cover and keep warm.
Generously butter 9 x 13" baking dish. Set aside. Mix breadcrumbs, parmesan and half the bacon. Set aside. Mix flour, pepper, mustard and 1½ tsp salt. Heat milk and buttermilk in a saucepan over medium heat, undisturbed, until barely steaming but not boiling (4-5 min). Set aside.
Melt butter in large heavy saucepan over medium-high. Add flour mixture. Cook, whisking often, until smooth and thick with a golden color (2 min). Slowly whisk in warm milk mixture. Bring to a boil. Cook, stirring often, until thickened to the texture of cream (3 min).
Stir cheddar and monterrey jack cheeses into milk mixture and remove from heat. Stir in beaten eggs until sauce is smooth.
Uncover cooked pasta and stir. Stir in cheese mixture and remaining bacon. Place pasta mixture in baking dish and sprinkle with breadcrumbs. Bake until firm and lightly browned (35-40 min). |
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