Highly, highly, highly, highly recommended. The other wonderful thing about it is that no two bites are ever the same. The wonderful thing about this mac-and-cheese recipe is that it’s perfectly delicious on its own, or with a salad…or as a delectable side dish with a juicy medium-rare steak. After I made it on the day we filmed tomorrow’s show (that tense is messing with my head) I shared it with the cameramen. To say this mac-and-cheese recipe is a treat is a wild underestimation. I wanted to share it with you today (with the cookbook pics, which are more recent than the 2009 post) in case you’ve never gotten a chance to make it. It also appears in my second cookbook, and was slightly adapted from my old Fancy Macaroni recipe from the old days of 2009. Mix well and simmer for another 2 to 3 minutes. Add cooked macaroni, salt, pepper, and sugar. Bring to a boil and simmer for 5 miniutes. Add the butter, bacon grease and both cans of tomatoes (undrained) to a medium pot. This is one of my all-time favorite recipes, and I make it on tomorrow’s episode of my Food Network show. Cook macaroni in boiling salted water for 8 minutes. Bake for 20 to 25 minutes, or until bubbly and hot. Repeat the layers, ending with the bacon. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Butter a 9 x 13 inch baking pan generously. Splash in a little milk or hot water as needed for thinning. Add all the cheese in and stir them around to melt.Īdd the cooked macaroni and stir to coat. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine.
Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Unwrap the goat cheese.Ĭook the macaroni until just undercooked. Grate the Parmesan, Gruyere, and fontina cheeses. In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Chop the bacon into bite-size bits and set aside. Next, fry the bacon until chewy but not yet crisp.
Roast them in the oven until deep golden brown, 20 to 25 minutes. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Serve as delicious toppings for both sliders and macaroni cheese.Preheat the oven to 425 degrees. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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