Any of you watch Worst Cooks in America? This Killer Mac and Cheese with Bacon recipe comes from Anne Burrell. I found this recipe in the latest edition of Food Network’s magazine which has all bacon recipes in it. I haven’t been watching the show at all this season. That is on Sunday nights and my other show is on at that time. The Walking Dead. I just love that show and can’t get enough of it. I get so attached to the characters and story line, I forget everything that is going on in my life at the current moment. If there was ever a zombie apocalypse I’d really miss bacon and mac and cheese if you couldn’t use a stove top. I need to learn how to start fires so that I can find other ways around cooking. 🙂
There was wayyyyyyyyyyyyyyyyy too much cheese sauce for this and I even halved. The recipe called for a pound a noodles and I used 8 ounces . Maybe I should have used the whole 16 ounce box of noodles which is a pound by the way. That way there would have been plenty of noodles for the sauce.
The cheese sauce was good. Usually I don’t like mustard in my mac and cheese but in this recipe I didn’t mind it at all. Maybe it was the bacon fat that made up for that? I almost want to add in some ground hamburger to this to make it taste more like a cheeseburger.Print
- Extra-virgin olive oil
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 3 tablespoons unsalted butter
- 1 onion, cut into 1/4 inch dice
- Kosher salt
- 1/2 cup all-purpose flour
- 1 quart whole milk, plus more as needed
- 1/4 cup dijon mustard
- Tabasco or other hot sauce
- 1 pound medium shells or other short pasta
- 2 cups grated cheddar cheese (about 8 ounces)
- 2 cups grated fontina cheese (about 8 ounces)
- 1 cup grated parmesan cheese (about 4 ounces)
- Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
- Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
- Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
- Add the cheddar, fontina and parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
Recipe from Food Network Magazine