Macattacaroni

INGREDIENTS

• 8-12 oz tubular pasta
• 4 slices bacon, cut into 1/2" pieces
• 1 medium onion, diced
• 2 Tbsp unsalted butter
• 3 Tbsp AP flour
• 3.25 c milk
• 4 c (1 lb) shredded sharp cheddar
• 1 tsp salt
• 1 tsp paprika
• black pepper
• 1/2 c grated parmesan
• 1/3 c panko

PREPARATION

1. Heat oven to 375
2. Boil water in Dutch oven for pasta. Cook pasta al dente; drain in colander.
3. Heat bacon in Dutch oven over medium for 3 minutes.
4. Stir in onion and cook until onions are golden and bacon is cooked through, about 4 minutes.
5. Add enough butter to have 3 Tbsp of fat.
6. When butter has melted, add flour and cook about 3 minutes or until lightly colored.
7. Whisk in the milk and bring to a boil, stirring until smooth.
8. Reduce heat and simmer 10 minutes or until sauce is thickened.
9. Add 3 cups of cheese and stir until it melts.
10. Add macaroni, paprika, salt, and pepper to taste.
11. Combine remaining cheddar, panko and parmesan in a bowl.
12. Spoon over macaroni mixture.
13. Bake for 30 minutes or until top is brown.
14. Cool 5 minutes before serving.

( Cast Iron Cookbook - kindle )

-- JMag Guthrie - 2016-12-12