Ingredients: |
Ingredients: 1 lb. box of Elbow Macaroni or Cavatappi
4 Tbsp. Butter (be prepared to add more as necessary)
½ Gallon Milk (be prepared to add more)
⅓ Cup Flour
1 Chicken Breast (optional)
12 oz. Bacon (cooked, drained, and chopped)
12 oz. diced Ham
12 oz. Mozzarella Cheese
12 oz. Cheddar Cheese
5 oz. Parmesan or Asiago Cheese
French Fried Onions or bread crumbs
Salt and pepper to taste
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Directions: |
Directions:Brown chicken and set aside. Follow the directs on the box of noodles, cooking until Al Dente. remove the noodles from the hot water and spray with cold water to stop the cooking process. Adding about 2 tsp. of oil to the water will keep the noodles from boiling over and sticking together badly.
In a large skillet, melt the butter and then stir in the flour, cook stirring constantly until the mixture begins to bubble. Wisk in some the milk to avoid clumping and repeat the stirring and cooking process. It should begin to thicken significantly about a minute after it starts bubbling. Adjust milk for the desired consistency. Slowly add the cheeses, allowing them to melt and adjust milk to keep the desired consistency until all of the cheese is incorporated. Fold in the ham, bacon, and chicken (optional). add salt and pepper to taste. Add the mixture to a 13 by 9 pan (it may take more than one) and cover the top with French fried onions or bread crumbs. Cover that with a LOT of cheese. Bake for 10-15 minutes at 350º F. Then shut off the oven and turn on the broiler on high. Place the mac and cheese dish on the top rack and broil until the cheese on top becomes bubbly a little crusty. It is important that you watch the broiling dish closely because there is a thin line between a good crusty top and a burned top. |
Personal
Notes: |
Personal
Notes: This is a good meal to use some of the bacon and ham that you made from the Charcuterie section of this book. This dish is very rich and makes quite a bit. To cut the fat, you may want to serve it with an acidic side dish or add sun dried tomatoes to this one.
It is important that you do not salt the dish before you add the bacon and ham as they will add quite a bit of saltiness by themselves. The longer you cook this dish with the bacon and ham, the saltier it will get. add salt only after all of the meats and cheeses have had a chance to mingle
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This recipe for Bacon and Ham Mac and Cheese is from