Wednesday, February 26, 2014

Bacon Macaroni and Cheese

· 4 cups macaroni, cooked according to package directions and drained
· 6 slices bacon, cooked and crumbled
· 1 egg, slightly beaten
· 4 tablespoons butter
· ¼ cup all-purpose flour
· 2 ½ cups milk (can use whole, 2 % or skim)
· 2 ½ cups grated cheddar cheese, divided
· 2 ½ cups grated mozzarella cheese, divided
· ½ teaspoon salt, or to taste
· ½ teaspoon pepper, or to taste

1. Preheat oven to 350 degrees.
2. Cook macaroni until firm and drain. Cook bacon and set aside.
3. In a small bowl, beat egg and set aside. In a large pot, melt butter and add flour. Cook over medium-low heat, whisking constantly, being careful not to burn.
4. Pour in milk and whisk until smooth. Cook for five minutes until thick. Reduce heat to low. Take ¼ cup of sauce and slowly pour into the beaten egg, stirring constantly to avoid cooking the egg. Pour egg mixture into sauce and stir until smooth.
5. Add 2 cups cheddar and 2 cups mozzarella cheese and stir to melt. Add salt and pepper. Pour drained macaroni into pot and stir well. Pour into a greased 9x13-inch pan and sprinkle with remaining cheese and bacon. Bake for 20-25 minutes or until bubbly and golden on top.

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