Sunday, March 15, 2015

Mac and Cheese with Bacon

We love Macaroni and Cheese I clipped this recipe from the April 2014 Rachael Ray Magazine. You can either put this in small ramekins or a larger countainer like I did.

  • 6oz bacon, cut crosswise into 1/4'' thick strips
  • 1 small leek, haled lengthwise and thinly sliced
  • 2 tbsp butter
  • 2 tbsp four
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated aged gouda
  • 1/2 cup grated fontina
  • 1/2 cup grated extra sharp cheddar
  • 2 tbsp chopped flat leaf parsley
  • 8oz elbow macaroni
  1. Preheat oven to 350, in a large saucepan cook the bacon over medium heat, stirring often until crisp, about 5 minutes. Using a slotted spoon transfer the bacon to paper towels to drain. Pour off all but 1 tbsp of the drippings. Add the leek and cook, stirring often, until tender, about 5 minutes.
  2. Add the butter, stir to melt, add the flour, salt and season with pepper and stir for a minute. Whisk in the milk, cream and 2 cups water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, about 5 minutes.
  3. In a large bowl combine the cheeses. Stir 1 cup of the cheese mixture, the reserved bacon and parsley into the sauce. 
  4. Divide the macaroni among six 8oz ramekins or pour into an 8x8 baking dish.
  5. Top with the saue, and stir to coat the pasta. Sprinkle with the remaining 1.2 cup cheese. Bake until sauce bubblesand pasta is tender, 20-25 minutes for ramekin and 25-30 minutes for baking dish. Let rest 10 minutes before serving.

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