• 1 splash vinegar based hot sauce (Tabasco, Cholula, Franks, etc.)
• 3.5-4 loose packed cups (once shredded) cheese, split between Medium Cheddar, Mozzarella, Gouda, Monterey Jack
• 2-3 tbsp Parmesan or Pecorino
• Salt & Pepper to taste
Slice bacon into lardons and begin rendering in a cold pot or pan on medium low heat until crispy then remove and set aside.
Boil your pasta in heavily salted water as per package directions. Cook about 1min less than instructed because it’s going to cook in the oven too. (I usually do the bacon rendering and pasta cooking at the same time. Can cook pasta ahead of time by a little bit too of easier!)
Add diced onions to leftover bacon fat, season with salt, and cook on that same medium low heat, stirring occasionally, until medium caramelized (you can go darker if you want!).
Add flour and stir to combine, cooking the roux for 2-3 minutes to get rid of the raw flour taste/smell before adding milk and seasonings. Bring up to a simmer and begin adding in your cheese in small batches, stirring to incorporate before adding more cheese (keep ~1 cup of cheese reserved for top). Adjust seasoning as desired
Mix your cooked pasta with your cheese sauce and add bacon pieces back in (could also add chopped spinach or any sort of veggies you’d like to work in!). Transfer to a greased baking dish, spread evenly, then cover top with remaining cheese and fresh grated Parmesan or Pecorino.
Bake at 350°F for 20-25 minutes until dish is bubbly and cheese has some nice colour. Serve and enjoy!
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Bacon & Caramelized Onion Mac & Cheese:
• 1lb bacon, lardon
• 2 medium onions, diced
• 2-3 cloves garlic, grated
• 1lb Pasta of choice
• ⅓ cup Flour
• 500ml milk
• 1 tsp Garlic powder
• 1 tsp Paprika
• 1 tsp Onion powder
• ½ tsp Mustard powder
• 1 tsp Chili flakes
• ¼ tsp Nutmeg
• 1 splash Worcestershire
• 1 splash vinegar based hot sauce (Tabasco, Cholula, Franks, etc.)
• 3.5-4 loose packed cups (once shredded) cheese, split between Medium Cheddar, Mozzarella, Gouda, Monterey Jack
• 2-3 tbsp Parmesan or Pecorino
• Salt & Pepper to taste
Slice bacon into lardons and begin rendering in a cold pot or pan on medium low heat until crispy then remove and set aside.
Boil your pasta in heavily salted water as per package directions. Cook about 1min less than instructed because it’s going to cook in the oven too. (I usually do the bacon rendering and pasta cooking at the same time. Can cook pasta ahead of time by a little bit too of easier!)
Add diced onions to leftover bacon fat, season with salt, and cook on that same medium low heat, stirring occasionally, until medium caramelized (you can go darker if you want!).
Add flour and stir to combine, cooking the roux for 2-3 minutes to get rid of the raw flour taste/smell before adding milk and seasonings. Bring up to a simmer and begin adding in your cheese in small batches, stirring to incorporate before adding more cheese (keep ~1 cup of cheese reserved for top). Adjust seasoning as desired
Mix your cooked pasta with your cheese sauce and add bacon pieces back in (could also add chopped spinach or any sort of veggies you’d like to work in!). Transfer to a greased baking dish, spread evenly, then cover top with remaining cheese and fresh grated Parmesan or Pecorino.
Bake at 350°F for 20-25 minutes until dish is bubbly and cheese has some nice colour. Serve and enjoy!