Ooey Gooey Baked Mac and Cheese With Bacon

Recipe by Chef Kelsey Nixon Image provided by @caitlacoop

Recipe - Gourmet Garage Corporate

Prep Time30 Minutes

Servings6

Cook Time10 Minutes

Ingredients

1 lb. elbow macaroni

1/4 cup( 1/2 stick) unsalted butter

1/4 cup all-purpose flour

4 cups hot whole milk

Kosher salt

cracked black pepper

1 tsp. dry mustard, or to taste

1/4 tsp. cayenne pepper

4 cups Borden Cheese Sharp Cheddar Shreds

1/2 cup Borden Cheese Parmesan Shreds

1/4 lb. bacon, cooked and crisped, fat reserved

1/3 cup panko bread crumbs

1 tbsp. chopped fresh at-leaf parsley

Directions

1. PREHEAT oven to 425° F (175° C).

2. COOK pasta until al dente in a pot of boiling salted water; drain.

3. MELT the butter in an extra large oven-proof skillet set over medium-high heat.

4. WHISK in the our and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes

5. ADD 3 cups of the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Season to taste with salt and pepper.

6. BRING the sauce to a boil, reduce the heat to low, and cook, stirring, for 2 to 3 more minutes.

7. STIR in the dry mustard and cayenne pepper, and then gradually add the Borden Sharp Cheddar Thick Cut Shreds, stirring constantly until all of the cheese has melted into the sauce.

8. STIR in the remaining 1 cup milk.

9. ADD the cooked pasta to the sauce and stir to coat. Season to taste with salt and pepper.

10. COAT the bread crumbs with reserved bacon fat and sprinkle the mixture over the top of the skillet. Sprinkle the top with 1/2 cup Borden Cheese Parmesan Shreds.

11. BAKE until the top is browned and the sauce is bubbling,10 to 12 minutes..

12. TOP with crumbled cooked bacon. Garnish with parsley and let sit 5 minutes before serving.

Nutritional Information

46.8 g Total Fat
27.2 g Saturated Fat
140.1 mg Cholestrol
1029.9 mg Sodium
74.4 g Cabohydrates
3 g Dietary Fiber
43.1 g Protein

30 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 lb. elbow macaroni

De Cecco Elbows No. 81 Pasta, 1 lb

On Sale! Limit 4

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$3.20 was $3.39$0.20/oz

1/4 cup( 1/2 stick) unsalted butter

Breakstone's Unsalted Butter, 2 count, 8 oz

On Sale! Limit 4

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$4.84 was $4.99$0.61/oz

1/4 cup all-purpose flour

Gold Medal Unbleached All Purpose Flour, 5 lb

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$7.89$1.58/lb

4 cups hot whole milk

Lactaid Lactose Free Whole Milk, half gallon

Add Lactaid Lactose Free Whole Milk, half gallon to Favorites.Add Lactaid Lactose Free Whole Milk, half gallon to Favorites.

$7.99$0.12/fl oz

Kosher salt

Morton Salt, Plain, 26 Ounce

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$2.99$0.12/oz

cracked black pepper

Coarse Ground Black Pepper , 1.8 oz

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$1.24 avg/ea$0.69/oz

1 tsp. dry mustard, or to taste

Not Available

1/4 tsp. cayenne pepper

Morton & Bassett Cayenne Pepper , 2.4 oz

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$9.99$4.16/oz

4 cups Borden Cheese Sharp Cheddar Shreds

Sargento Traditional Cut Shredded Extra Sharp Cheddar Natural Cheese, 7 oz

On Sale! Limit 4

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$4.99 was $5.84$0.71/oz

1/2 cup Borden Cheese Parmesan Shreds

BelGioioso Freshly Shredded Parmesan Cheese, 10 oz

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$12.49$1.25/oz

1/4 lb. bacon, cooked and crisped, fat reserved

Not Available

1/3 cup panko bread crumbs

Kikkoman Panko Japanese Style Bread Crumbs, 8 oz

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$3.99$0.50/oz

1 tbsp. chopped fresh at-leaf parsley

Curly Parsley, 1 bunch, 1 each

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$2.99

Nutritional Information

46.8 g Total Fat
27.2 g Saturated Fat
140.1 mg Cholestrol
1029.9 mg Sodium
74.4 g Cabohydrates
3 g Dietary Fiber
43.1 g Protein

Directions

1. PREHEAT oven to 425° F (175° C).

2. COOK pasta until al dente in a pot of boiling salted water; drain.

3. MELT the butter in an extra large oven-proof skillet set over medium-high heat.

4. WHISK in the our and cook, whisking constantly, until the paste cooks and bubbles a bit, about 2 minutes

5. ADD 3 cups of the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Season to taste with salt and pepper.

6. BRING the sauce to a boil, reduce the heat to low, and cook, stirring, for 2 to 3 more minutes.

7. STIR in the dry mustard and cayenne pepper, and then gradually add the Borden Sharp Cheddar Thick Cut Shreds, stirring constantly until all of the cheese has melted into the sauce.

8. STIR in the remaining 1 cup milk.

9. ADD the cooked pasta to the sauce and stir to coat. Season to taste with salt and pepper.

10. COAT the bread crumbs with reserved bacon fat and sprinkle the mixture over the top of the skillet. Sprinkle the top with 1/2 cup Borden Cheese Parmesan Shreds.

11. BAKE until the top is browned and the sauce is bubbling,10 to 12 minutes..

12. TOP with crumbled cooked bacon. Garnish with parsley and let sit 5 minutes before serving.