Macaroni and Cheese
Macaroni and Cheese is a main course that serves 6. One portion of this dish contains about 52g of protein, 86g of fat, and a total of 1278 calories. For $3.29 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 167 fans. A mixture of bacon, ground pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 55 minutes. This recipe is typical of American cuisine. With a spoonacular score of 84%, this dish is amazing. Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, and Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 pound thick-cut peppered bacon
3 tablespoons butter
1/2 stick (4 tablespoons) butter
Optional spices: cayenne pepper, paprika, thyme
2 heaping teaspoons dry mustard (more if desired)
1/4 cup all-purpose flour
8 ounces gorgonzola
1/2 teaspoon ground black pepper
4 cups dried macaroni
Cooked sliders and/or macaroni and cheese, for serving
Salt
Seasoned salt
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
1 whole egg
2 1/2 cups whole milk
3 yellow onions, halved and sliced
Equipment:
oven
bowl
pot
whisk
baking pan
frying pan
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Cook the macaroni until still slightly firm.
4. Drain and set aside.
5. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour.
6. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn.
7. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
8. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs.
9. Whisk together until smooth.
10. Pour the egg into the sauce, whisking constantly. Stir until smooth.
11. Add in the cheese and stir to melt.
12. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper.
13. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
14. Pour in the drained, cooked macaroni and stir to combine.
15. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
16. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes.
17. Remove from the pan and cut into bite-size pieces.
18. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
19. Use a fork to crumble the gorgonzola.
20. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls.
21. Serve as delicious toppings for both sliders and macaroni cheese.
Nutrition Information:
covered percent of daily need
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