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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

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Topic revision: r2 - 2016-12-29 - JMagGuthrie
 
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