Ingredients:
- 1 lb. elbow macaroni
- 3 tblsp. butter (plus a little extra to grease the baking pan)
- 3 tblsp. flour
- 2 cups cream
- 6 cups of cheese (we used cheddar and monterey jack)
- 6 slices of bacon*
- Salt, pepper, and whatever spices you like (we used a mix of cayenne, garlic powder, onion powder, and a bit of nutmeg)
- breadcrumbs for topping
- Prepare the macaroni according to the package (or, you know, boil it in water with a little bit of salt and oil, duh).
- Cook the bacon in a skillet, crumble or slice it, and make sure to reserve the delicious, greasy fat.
- Melt the butter in a sauce pan.
- Once the butter is done foaming, add the flour and whisk until all the lumps are gone.
- Let the roux (aka the butter and flour) darken to a sandy blonde.
- Whisk in salt, pepper, and spices
- Add the cream slowly, whisking the whole time until it's smooth.
- Dump in the cheese and whisk until everything is melted and tasty.
- Mix the cheese sauce, bacon bites, and drained pasta in the pasta pot.
- Pour the yummy mixture into a greased glass baking pan ( 13x9, maybe?).
- Spoon a few tablespoons of the reserved bacon fat into the breadcrumbs and mix until crumbly.
- Top your casserole with extra cheese and breadcrumbs.
- Bake at 375ish for 20ish minutes-- basically until the breadcrumbs are toasty and the cheese is bubbly.
-- Heather Robertson
YUM!
ReplyDeleteIs this really a picture of the mac that you made? It looks delicious!!!!
ReplyDelete