macaroni and cheese

I’ve posted Emeril’s mac and cheese recipe before, but tonight I made up a new recipe after getting some inspiration from Ina Garten.  It was terrific, but not one that I’ll make too often due to the amount of fat!  Mac and cheese is really only a dish that we enjoy about twice a year.   So, it might as well be delicious when we do indulge!


Mac and Cheese with Bacon

1 pound short to medium sized dried pasta, Cavatappi is what I used

6 cups shredded cheddar cheese

4 cups milk

6 tablespoons butter

1/2 cup flour

1/2 pound bacon, cooked and chopped or crumbled

salt and pepper to taste

garlic seasoning to taste

Preheat oven to 375 degrees and bring a large pot of salted water to boil and cook pasta.  Coat a 3 quart baking dish (9×13 Pyrex) with cooking spray and set aside.

Meanwhile, in another large pot such as a dutch oven, melt the butter.  In a separate medium saucepan heat the milk, but do not boil it.  Once the butter is melted in the dutch oven, add the flour and whisk for a few minutes as it cooks.  It should turn a golden brown color (be careful not to burn it but cook it long enough to get rid of the raw flour taste).  Slowly add the milk to the butter and flour mixture, whisking constantly.  Once it is mixed and thickened, remove from heat and add cheese, bacon, and seasonings.  Stir to melt and combine.

Drain pasta and add to cheese sauce.  Stir and pour into baking dish.  Bake for 30 minutes.  Let stand 10 minutes before serving.


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