This recipe takes plain old mac n' cheese to a whole other level. It's a staple for a growing lad or lass. I remember well my bowls of mac n' cheese. Mac n' cheese with peas. Mac n' cheese with hot dogs. Mac n' cheese with tuna.
But this is a mac n' cheese the whole family can enjoy. It is adult friendly. Although I don't mind a bowl of boxed mac n' cheese now and again, this recipe blows it out of the water.
Servings: 5
Calories per serving: 406
8 ounces macaroni
2 1/2 cups cold milk
4 ounces provolone cheese, coarsely grated
4 ounces aged Asiago cheese, coarsely grated
2 large eggs
2 scallion, white and green parts, chopped
3 slices white bread, torn into small pieces
3 strips bacon
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons flour
1/8 teaspoon cayenne pepper
kosher salt
Directions:
Preheat oven to 375 degrees. Grease a 2 qt casserole dish. Cook macaroni until a dente (about 5 minutes), in salted, boiling, water. Drain. Transfer pasta to dish with 1/4 cup milk to prevent gummy texture.
Meanwhile, mix cheeses together in small bowl, beat eggs with 1/4 cup milk in a medium bowl. Add scallions, bread, and half of cheese mixture to egg mixture. Set aside.
Cook bacon in skillet on medium heat until crisp. Transfer to paper towels. Discard all but 2 Tbsp drippings from the pan. Add onion and garlic. Saute about 4 minutes. Stir in flour, cayenne pepper, and one tsp salt. Cook 2 minutes. Slowly add remaining 1 3/4 cup milk and 3/4 cup water to skillet. Bring to a boil, whisking until thick. Remove sauce rom heat and whisk to cool slightly. Whisk in remaining cheese. Add the sauce to the macaroni, stir to combine.
Crumble the bacon and add to the egg bread mixture. Spread evenly over pasta. Place casserole dish on baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from oven, let sit 5 minutes before serving. Yield:4-6 servings.
Image:
Meanwhile, mix cheeses together in small bowl, beat eggs with 1/4 cup milk in a medium bowl. Add scallions, bread, and half of cheese mixture to egg mixture. Set aside.
Cook bacon in skillet on medium heat until crisp. Transfer to paper towels. Discard all but 2 Tbsp drippings from the pan. Add onion and garlic. Saute about 4 minutes. Stir in flour, cayenne pepper, and one tsp salt. Cook 2 minutes. Slowly add remaining 1 3/4 cup milk and 3/4 cup water to skillet. Bring to a boil, whisking until thick. Remove sauce rom heat and whisk to cool slightly. Whisk in remaining cheese. Add the sauce to the macaroni, stir to combine.
Crumble the bacon and add to the egg bread mixture. Spread evenly over pasta. Place casserole dish on baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from oven, let sit 5 minutes before serving. Yield:4-6 servings.
Image:
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://tamiskitchentabletalk.blogspot.com/2011/01/four-cheese-and-bacon-mac-n-cheese.html
Sydney Hill
Weekly Newsletter Contributer since 2012
