Mac and Cheese with Bacon

Mac and Cheese Recipe

This mac and cheese recipe is comfort food at its best. Even better: This macaroni and cheese can be made ahead and frozen for later. The secret is to cook the macaroni 1-2 minutes less than the package instructions, and to use more sauce. Bacon, tomatoes and bread crumbs make a wonderful topping for this decadent mac and cheese.

Ingredients:

• 16 oz. elbow macaroni (whole wheat is okay)
• 4 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 1 Tbsp. Worcestershire sauce
• 5-6 dashes hot sauce
• 4 cups whole milk
• 2 cups shredded cheddar cheese
• 1-1/2 cups shredded Gruyere cheese, divided
• 3 Roma or plum tomatoes, sliced
• 2 Tbsp. butter
• 3/4 cup Panko bread crumbs
• 6 slices bacon

Preparation:

1. Spray a 9 x 13 pan with cooking spray.


2. Cook macaroni according to package directions, cutting cooking time by 1-2 minutes.


3. Drain pasta. Rinse with cold water to stop the cooking process.


4. Heat butter in a medium saucepan over medium-low heat. Add flour, and whisk for several minutes, until flour starts to turn golden.


5. Add salt, Worcestershire sauce, and hot sauce.


6. Warm milk in a microwave at 50% power for 1 minute. Whisk into the butter-flour mixture, stirring constantly, until thickened.


7. Turn off heat. Stir in the cheddar cheese and 1 cup of the gruyere cheese until melted.


8. Mix cheese sauce and macaroni. Pour into prepared pan. Top with remaining gruyere cheese.


9. If freezing, wrap tightly and freeze. When ready to serve, thaw for 48 hours in the refrigerator and proceed with cooking directions.


10. When ready to cook, preheat the oven to 350 degrees.


11. Place tomato slices over cheese.


12. Mix butter and bread crumbs together. Sprinkle over mac and cheese.


13. Fry bacon, and drain on paper towels. Crumble, and scatter over top of mac and cheese.


14. Cover, and bake 20 minutes. Remove cover, and bake 10-15 minutes until golden brown and bubbly.

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