Saturday, January 2, 2010

Cheddar Mac and Cheese

This recipe is a cheddar version of the "Cheese Lovers Mac and Cheese" I think it is still really good, just be sure to use really good and fatty bacon.
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Bay leaf
1/2 tsp salt
Pepper to taste
5 cups Grated Sharp Cheddar Cheese
1/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley (or you could use just regular dried Parsley 1 Tbs)
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, sauté the bacon until crisp, remove with slotted spoon and reserve
4. Sauté the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, salt, and pepper to taste
9. Let come to a simmer and stir frequently for 15 min
10. Stain the hot milk mixture into a bowl and discard the solids
11. Pour the milk mixture back into the pan on low heat and
12. Add 4 cups of the cheddar cheese, the reserved bacon, and parsley in the mixture
13. Continue to stir until all cheese is melted
14. Add the cooked noodles to the cheese mixture to coat and place in baking dish (make sure not to add too many noodles so that it is really creamy)
15. Spread the remaining cup of cheddar cheese on top of the noodles
16. Mix the Parmesan cheese and bread crumbs together, sprinkle on top of the noodles
17. Bake for about 15 to 20 min. or until bubbling and golden brown
18. Remove from oven when done and rest for 5 min.

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