Baked Macaroni and Cheese
You will love the flavour of sauteed onion, garlic and bacon in this rich
and creamy macaroni and cheese bake. The secret to the cheese sauce is
constant stirring over low heat. Add the milk just a bit at a time and
keep stirring!
Yields: 5 servings
2 slices bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
aside. In a large pot with boiling salted water cook pasta until al dente.
Drain. In a medium skillet saute the chopped onion and minced garlic. Take
off heat and add chopped cooked bacon and set aside. To make the sauce, in a
medium saucepan melt the butter or margarine over low heat. Once melted, add
the flour and stir constantly for 2 minutes. Gradually add milk and continue
stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir
until melted. Combine cooked pasta, sauteed vegetables and sauce. Pour into a
2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of
mixture. Bake uncovered in preheated oven until cheese on top is melted and
brown, 15 to 20 minutes. Serve warm.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/