Bacon Mac and Cheese

2 cupsBacon, thick-cut, low-salt, cut into bite-size pieces
2 clovesGarlic, diced
3 TablespoonsUnsalted butter
⅓ cupFlour
3 cupsWhole milk
1 cup plus 2 Tablespoons (2 ¼ sticks)Gorgonzola or Blue cheese, crumbled
1 cupJack cheese, shredded
2 cupsSharp Cheddar, shredded
2 teaspoonsHot sauce
3 TablespoonsSauce Goddess BBQ Sweet Heat Seasoning
½ teaspoonSalt
1 poundDry pasta
½ cupBreadcrumbs
1 TablespoonButter, melted

 

Start salted water boiling for your pasta. Preheat oven to 350 degrees.

Cook bacon in fry pan with spatter screen until tender, about 10 minutes. Add garlic and cook for 2 minutes.

Remove from pan. Leave 1 Tablespoon or so of the bacon drippings. The more drippings the stronger the bacon flavor will be in the sauce.

Add the butter to the pan. Slowly add flour and stir to create a roux (or medium thick flour/butter paste).

Slowly add milk to create the white sauce. Whisking constantly to prevent lumps.

Add in hot sauce, Sauce Goddess BBQ Sweet Heat Seasoning, and salt.

Set aside 1/4 cup of the gorgonzola and jack cheeses and 1/2 cup of the cheddar for the topping. Add remaining cheeses in small batches slowly, adding more after the first amount has melted.

Add back in the bacon and garlic. Stir to combine. Remove from heat.

Cook pasta until almost done (still a bit firm when you eat it). You donít want overdone pasta for this because you cook it in the oven for 45 minutes.

Drain pasta and add to the sauce. Give it a final taste and add salt and pepper if it needs it. Pour into a 9x13 baking dish.

In a bowl mix 1/2 cup of each of the remaining cheeses, with 1/2 cup of breadcrumbs and 1 Tbsp of butter. Sprinkle this over the pasta and sauce.

Bake covered for 15 minutes. Remove cover and continue baking for 30 minutes until the top is golden brown and the cheese is melted.


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