Bacon Mac & Cheese
1/2 lb elbow macaroni
1lb thick cut bacon*
2 cups Mac Sauce**
2 cups cheddar cheese
1 clove or 1 tbsp minced garlic
1/2 cup diced onion
salt & pepper to taste
Cook pasta according to package instructions. Slice bacon strips into 1/2 inch pieces, break apart, fry in a large skillet over med heat. Fry in two batches to keep bacon crispy. Drain all but 2-3 tbsp rendered bacon fat. Over med heat sauté onion and garlic. Set aside.
Make or reheat Mac Sauce, slowly add grated cheese. IMPORTANT: remove sauce from heat before adding cheese or you will have gritty oily sauce.
Stir together cooked pasta, bacon, onion, garlic and cheese sauce. Salt & pepper to taste. May be served immediately or covered and kept warm in the oven. A good entree or side.
The recipe pictured used 1lb pasta, is topped with cheese and needed an extra half batch of sauce.
For heartier fare use ground beef or turkey, add peas, broccoli florets, asparagus tips, experiment with cheeses – smoked Gouda, Mexi blends, any Jack cheese too. Go wild with the comfort. Make it your own kind of cozy.
*Place bacon in freezer for 15 – 20 minutes. This makes it easier to dice.
3 cups whole milk
1/2 cup butter
1/2 cup AP flour
1 tsp salt
Heat milk in sauces pan or I microwave safe bowl. (Not necessary but makes the thickening process quicker) Melt butter in sauce pan, whisk in flour allow to cook to a pale brown (blonde roux). Add milk, whisk over low heat until sauce sticks to a spoon. Not too thick, it will thicken as it cools and when cheese is added.