Mac n' Cheese with Bacon and Onions
This totally over-the-top casserole is loaded with crispy bacon and lots of gooey cheese. In spite of what a show-stopper this one is, it's surprisingly quick to put together. So make this and be the hero of your next pot-luck or BBQ!
PREP TIME: 20 minutes
COOK TIME: 15 minutes
4 cups large elbow noodles
8 tablespoons butter
2 medium red, yellow or sweet onions, thinly sliced
10 slices bacon
1/4 cup flour
1 1/4 cups chicken or vegetable stock
1 1/4 cup whole milk
2 eggs, whisked
1/2 cup Gruyere cheese, grated
1/2 cup sharp cheddar, grated
1/2 cup Asiago or Parmesan, grated
1/2 cup Gorgonzola
Salt And pepper, to taste
Preheat oven to 350 degrees.
Bring a large pot of water to a boil and add 2 tablespoons salt. Cook macaroni for 6 minutes. Drain and set aside. This step is important -- the noodles with be very al dente, but do not cool longer that 6 minutes or the final product will be soggy.
Fry bacon until slightly crispy. Drain on a paper towel.
Melt 4 tablespoons butter in a skillet and sauté onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 2 minutes, until the flour just starts to turn a tan color. Whisk in milk and stock and cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.
Slowly add 1/2 cup of the hot milk mixture into the whisked eggs, whisking constantly. You want to temper the eggs, being sure not to scramble them. Pour the entire egg and milk mixture back into the remaining milk mixture. Remove from heat.
Add cheeses to milk mixture and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.