Ingredients:
1/2 lb of large size elbow macaroni
6 tbsp butter
4 tbsp all purpose flour
1 tbsp powdered mustard
1 1/2 cups whole milk
1 1/2 cups cream
2 strips of bacon, finely chopped
1/2 cup of sweet onion finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
2 cups sharp cheddar cheese, grated
1 cup fontina cheese, grated
1 tsp kosher salt
fresh ground black pepper
1/2 cup French fried onions.
Preheat oven to 350 degrees
Brown the bacon and onions in a skillet.
Drain and cool on paper towels. Cook the pasta in a large pot of salted water until al dente.
While the pasta cooks, in a separate pot, melt the butter. Whisk in the flour and mustard. Keep stirring until it reaches a light to medium brown, just enough to cook the flour. (About five minutes). Make sure to keep your roux free of lumps. Stir in milk, paprika and the bay leaf and simmer for about 10 minutes. Remove the bay leaf.
Temper in the egg.
Stir in 3/4 of both cheeses.
Season the cheese sauce with salt and pepper. Fold in the macaroni, reserved bacon and onions to the cheese roux sauce and pour into a buttered 2 quart casserole dish.
Top with the French fried onions and remaining cheese.
Bake at 350 degrees for 30 minutes in the center of the oven. Bring out and rest for 5 minutes to allow it to set up before serving.
Have your movie of choice ready to go, a nice glass of wine poured and get ready to dig into the decadent cheesy goodness of Kelly's Bacon and Onion Mac & Cheese. The rain outside your window will never sound so good.
1 comment:
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