Monday, December 19, 2011

Bacon and Cheddar Macaroni and Cheese

This is something my boyfriend really wants me to make for him soon.
...but with "MORE BACON!!" of course... haha :)

4-6 Lunch Servings

1 tsp        kosher salt, plus more for salting the pasta water
1 lb          fusilli (corkscrew) or other pasta
3/4 lb       bacon, diced (about 1 cup cooked)
3 cups     heavy cream
2 cups     firmly packed shredded sharp cheddar cheese
                 (about 1/2 pound, avoid pre-shredded cheese!)
1/4 tsp     freshly ground black pepper

1.   Bring a medium (6-8 quart) pot of water to a boil. Salt it generously.
          - Stir in the pasta and cook according to the package directions.
          - Drain and return to the empty pot.
2.   Meanwhile, place a large (12-14 inch) saut√© pan over high heat for
     several minutes.
          - When hot, add the bacon and saut√© until browned and
            crispy, about 5 minutes.
          - Remove the pan from heat and remove the bacon from the pan
            and drain on paper towels.
3.   Pour off the fat from the pan into a storage container and return the
     pan to medium-high heat.
4.   Add the heavy cream and bring to a boil, scraping up any browned bits
     from the bottom of the pan.
5.   Lower the heat to medium and continue to simmer until the heavy
     cream is reduced slightly, about 3 minutes.
6.   Add the cheddar cheese and bacon.
7.   Stir well and cook over medium-high heat, stirring occasionally until the
     cheese has melted and the mixture thickens, about 3 minutes.
8.   Season with salt and pepper. [or anything of your choosing!]
9.   Stir the sauce into the cooked and drained pasta in the pot.
10.  Place over medium heat and simmer for 1-2 minutes to thicken the
     sauce and allow the pasta to absorb the flavors, stirring occasionally.

...and of course you can always add "MORE BACON!!"

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