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
- Heat oven to 375
- Boil water in Dutch oven for pasta. Cook pasta al dente; drain in colander.
- Heat bacon in Dutch oven over medium for 3 minutes.
- Stir in onion and cook until onions are golden and bacon is cooked through, about 4 minutes.
- Add enough butter to have 3 Tbsp of fat.
- When butter has melted, add flour and cook about 3 minutes or until lightly colored.
- Whisk in the milk and bring to a boil, stirring until smooth.
- Reduce heat and simmer 10 minutes or until sauce is thickened.
- Add 3 cups of cheese and stir until it melts.
- Add macaroni, paprika, salt, and pepper to taste.
- Combine remaining cheddar, panko and parmesan in a bowl.
- Spoon over macaroni mixture.
- Bake for 30 minutes or until top is brown.
- Cool 5 minutes before serving.
( Cast Iron Cookbook - kindle )
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JMag Guthrie - 2016-12-12