Bacon Mac and Cheese (Printer-Friendly Version)
# What You'll Need:
→ For Caramelized Onions (Optional)
01 -
2 large yellow onions
02 -
2 Tablespoons butter
03 -
1 tablespoon olive oil
→ For Mac and Cheese
04 -
6 strips thick-cut bacon, hickory smoked is great
05 -
1 lb. medium pasta shells
06 -
1/4 cup butter (not needed if you have enough bacon drippings)
07 -
1/4 cup flour
08 -
1 cup heavy cream
09 -
2 cups milk
10 -
1 teaspoon mustard powder
11 -
½ teaspoon dried thyme
12 -
¼ teaspoon garlic powder
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1 teaspoon hot sauce
14 -
1 cup gruyere cheese, shredded
15 -
2 cups cheddar cheese, shredded
16 -
¼ cup Parmesan cheese, shredded
# Let's Cook!:
01 -
Slice onions into ¼-inch slices. Heat butter and oil in skillet over medium heat. Add onions and cook 40-50 minutes, stirring occasionally, until deeply caramelized. Set aside.
02 -
Cut bacon into thirds and cook in large skillet over low heat until crispy. Remove to paper towel-lined plate. Reserve 4 Tablespoons bacon drippings.
03 -
Boil salted water and cook pasta shells until just al dente. Drain.
04 -
Heat bacon drippings over medium heat. Whisk in flour and cook 2 minutes. Gradually add heavy cream in splashes, stirring continuously, then milk. Add seasonings and bring to boil, then reduce to simmer.
05 -
Reduce heat to low and let sauce cool slightly. Gradually add cheeses, stirring until melted. Stir in caramelized onions and drained pasta. Chop bacon and sprinkle over mac and cheese, stirring some in if desired.
06 -
Garnish with parsley and serve hot.
# Cook's Notes:
01 -
Shred cheese from blocks for better melting
02 -
Caramelized onions are optional but add gourmet flavor
03 -
Can substitute pasta shapes with macaroni or cavatappi
04 -
Hot sauce and mustard powder enhance flavor without adding heat