Macaroni With Farmstead Cheddar and Bacon
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 tablespoons unsalted butter, plus more for greasing
- 4 slices baguette, crusts removed and bread torn into bread crumbs
- 4 slices thick cut bacon, cut crosswise into 1/2 inch strips
- 1⁄4 cup all-purpose flour
- salt
- fresh ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 3 cups milk, heated
- 3⁄4 lb cheddar cheese, preferably farmstead, shredded
- 1⁄2 lb elbow macaroni
directions
- Butter a shallow 1 ½ quart baking dish.
- In a frying pan, melt 1 T butter over med-high heat.
- Add the bread crumbs and fry until golden, about 4 minutes; transfer to a plate.
- In the frying pan, fry the bacon over medium heat until cooked but not crisp, 3-5 minutes.
- Drain on paper towels.
- In a saucepan, melt the remaining 3 T butter over med-high heat.
- Add the flour, ½ t salt, ¼ t black pepper, and the cayenne; whisk until a smooth paste forms,.
- Slowly whisk in the hot milk, decrease heat to medium, and cook, whisking constantly, until the sauce thickens, about 15 minutes.
- Add two-thirds of the cheese and stir until melted, about 2 minutes; remove from the heat.
- Preheat the oven to 375 degrees.
- Bring a large pot of salted water to a boil.
- Add the macaroni, stir well, and cook until al dente, according to package directions.
- Drain, add to the prepared dish, and toss with the bacon.
- Pour in the cheese sauce and stir to mix well.
- Top with the remaining cheese and then the bread crumbs.
- Bake until the sauce is bubbling and the top is golden, about 30 minutes.
- Let stand for a few minutes before serving.
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