Yet another mac and cheese post, this one is more of a classic mac and cheese with a little bacon thrown in; you could leave out the bacon, but bacon rocks.
1 1/4 C whole milk
1/2 lb macaroni or shells
3-4 strips bacon, cooked and crumbled
11 g sodium citrate
1 small onion, chopped
3 cloves garlic, chopped
1 T butter (or use the fat from the bacon)
1 T dijon mustard, or to taste
salt and pepper to taste
8 oz sharp cheddar cheese, grated
Cook the pasta according to package directions until just shy of al dente. While that is cooking saute the onion and garlic in the butter until translucent. Add the milk and sodium and bring to a simmer. Add the cheese, a handful at a time, allowing it to melt in while stirring frequently. Blend the cheese sauce either in a blender or with an immersion blender. Add the mustard, bacon, salt, and pepper. Adjust seasoning and add the pasta to the sauce. Cook while stirring just until the pasta has reached al dente.
Two parts sharp cheddar, one part medium cheddar, and one part smoked cheddar is EXCELLENT. Make sure you brown the onions and garlic. Leave out the bacon, it doesn't need it.
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