Recipe from Mary Ellen’s Cooking Creations

This recipe came across my Google Reader and I had to try it. It looked so creamy and delicious – and it was!

But, I think next time I’d skip the Velveeta and use something like a swiss instead. I like a bit stronger cheese taste. And I’d probably skip the bacon – it wasn’t bad, but it really didn’t do a lot for me either.

I cut this in half; we definitely didn’t need the full recipe for only the 2 of us. We still had a lot of leftovers. This isn’t really a dish that you can eat more than one helping of. It’s just too rich and creamy for that.

Ingredients:
1 shallot, chopped
2 cloves garlic, chopped
1/2 t olive oil
1/2 lb bacon, cooked, broken into small pieces, 1/2 T bacon fat reserved
1 T flour
2 c heavy whipping cream
1/2 t thyme
4 ou Colby/Monterrey jack cheese, shredded
4 ou sharp cheddar, shredded
8 ou Velveeta. cut into small cubes
Salt, pepper, hot sauce to taste
1/2 lb macaroni noodles, cooked
1/2 c Panko
2 T melted butter
2 T parsley

Directions:
Preheat oven to 350.

In stockpot cook onions in oil over medium heat, until soft. Add garlic for 1 minute until brown.

Add 1/2 T bacon fat and stir for about 1 minute, then add the flour for an additional minute.

Whisk in heavy cream and thyme. Keep over medium heat until reduced by 1/3 – stirring occasionally.

Add salt, pepper, hot sauce and bacon. Remove from heat and mix in the macaroni.

Let pasta sit and stir every few minutes until it becomes thick and pasty.

Transfer to a baking dish (make sure you oil it).

Mix together Panko, parsley and butter and crumble it on top.

Cover the dish and place in the oven for about 45 minutes. Remove cover broil until top is golden brown.

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