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Mac 'N Cheese with Bacon and Cheese Recipe

Mac 'N Cheese with Bacon and Cheese
Source: Recipe courtesy of Tyler Florence

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Ingredients

  • Kosher salt
  • 1 pound elbow macaroni
  • 4 cups milk
  • 2 or 3 sprigs thyme
  • 4 cloves garlic, smashed and divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 5 1/2 cups shredded sharp white Cheddar
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 4 slices bacon, cut crosswise into thin strips
  • 1 large onion, diced
  • 2 garlic cloves, smashed
  • Leaves from 1/4 bunch fresh thyme
PREP TIME
20m
COOK TIME
40m
TOTAL TIME
1h
YIELD
8

Instructions

  • Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
  • Preheat the oven to 400 degrees F.
  • In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat.
  • Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture.
  • Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese.
  • Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.
  • Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
  • While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion.
  • Season with salt and pepper.
  • To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Dinner

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A recipe from Recipe courtesy of Tyler Florence

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