Who can so no to a comforting bowl of ooey gooey homemade macaroni and cheese, especially when there is bacon! One of my good friends, blogged about how she was craving some stick to your bones homemade mac and cheese so a midnight she started making it, and it was horrible. After reading her post I wanted mac and cheese so bad I decided to make it for dinner tonight and I'm making enough for her and her family so her craving can be satisfied as well! It's a classic and a good one!
1 lb bacon, diced and fried
1 T bacon grease
7 T butter
3/4 cup flour
1/3 Cup cream cheese
5 cups milk
2 lbs cheddar cheese grated
1/2 medium onion with core still attached
1/2 tsp garlic powder
1 tsp ground mustard
salt and pepper to taste
1 large bag elbow macaroni
Add the bacon grease and butter to a pan and melt, add flour to make your rue. Cook for about 3 minutes, add about a cup of milk and mix well with the rue. Add Remaining milk and seasonings. Add the onion and a bring to a boil. Cook for a few minutes so that the rue is thickened. Reduce heat to a simmer and add the cheese in small amounts so that it melts completely. Meanwhile cook the macaroni till al dente`. Add the cheese sauce to the noodles and toss well, add the bacon and place in a baking dish. Top with either more grated cheese or bread crumbs or even crushed potato chips, or leave it plain. Bake for about 15 minutes so that it gets crispy. Serve hot.
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Explain to me please the onion with core...do you remove it from the sauce when you add the noodles?
ReplyDeletelol I'll need to go back and edit the recipe since I forgot to mention that. You keep the core on so the onion half stays whole, then while the sauce is cooking it gets infused with the onion, and yes you remove it before mixing it with the noodles.
ReplyDeleteThis was an amazing dinner and it heated up well the next day when we ate the left overs. I'll gladly admit that I'm the lame friend that can't cook !!! Thanks for sharing with us. We will miss you (and your amazing cooking) when you move.
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