Anne Burrell's Killer Mac and Cheese
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- olive oil, extra virgin
- 6 slices bacon, cut crosswise into 1/2-inch strips
- 3 tablespoons butter, unsalted
- 1 onion, cut in 1/4-inch dice
- kosher salt, as needed
- 1⁄2 cup flour
- 1 quart whole milk, plus more as needed
- 1 lb pasta shells or 1 lb other short pasta
- 2 cups cheddar cheese, freshly grated
- 2 cups Fontina cheese, freshly grated
- 1 cup parmesan cheese, freshly grated
- 1⁄4 cup Dijon mustard
- Tabasco sauce, to taste
directions
- Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
- Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
- In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve.
- Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
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Reviews
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale