Increase the heat to medium-high until it starts to simmer and thicken, about 5 minutes. This is after adding just 1 cup of half & half…its nice and thick and smooth, ready for the remaining 2 cupsĪdd the last 2 cups of half & half, rosemary, thyme, salt, pepper, cayenne pepper, garlic, and nutmeg. Adding just a little half & half in the beginning helps prevent a lumpy cheese sauce later… Drain the pasta and rinse with cold water to stop the cooking process, set aside.ĭrain the bacon on a paper towel and blot thoroughly to remove any large amounts of excess oilĪdd the flour and whisk vigorously to remove any lumps…Īllow this mixture to simmer like this for about a minute to cook the raw flour flavor out.Īdd one cup of the half & half and whisk vigorously to remove lumps. Meanwhile, get some water boiling in a tall pot…once it starts boiling, add salt…then add your pasta and let it boil for about 5 minutes. I fried mine on 400 for about 10 minutes. 2 tablespoons of chopped basil, 1 tsp each of chopped rosemary and thyme, 4 cloves of minced garlic, and 2 tablespoons of chopped green onion…oh, and 3 cups of half & half.įry your bacon in the oven…it just saves up stovetop space.
Also pictured are 2 cups of shredded New York Extra Sharp White Cheddar, 1 cup of shredded mozzarella, and 1/2 cup of grated parmigiano-reggiano. A penne rigate would also work for this recipe. I prefer cavatappi for this recipe because it’s a larger bite of pasta and evens everything out proportionally. I’m using cavatappi pasta, but only half the box. You can also fry your bacon ahead of time! Again, this is beefed up to be eaten as a main course - you could serve it as a side dish though, totally up to you. Have your cheeses shredded, your herbs chopped, garlic minced and ready to go. To reduce “kitchen panic” and hysteria, prep beforehand. This recipe is super easy, pretty damn fool-proof, and can be done in less than an hour. Use cavatappi pasta here, I’m serious…it’s got a great big bite, it holds sauce well and it’s pretty. The little bit of extra effort is so worth it here. This dish is about real, grown up flavors…no shortcuts. It’s not yummy and it won’t be good for this recipe, so please use real garlic cloves that you have to peel and mince yourself. One note about the garlic, please don’t use that pre-minced crap in the jar. You only need a generous pinch here, about 1/8 teaspoon or less. It doesn’t make it sweet at all, it’s just an earthy essence that makes this dish so special. It provides more of an aroma that really brings out the flavors all of the other ingredients and ties them together in a deliciously cheesy bind. It’s super subtle despite adding a nice punch. I know it may seem weird to add nutmeg to a recipe like this, but to be completely honest - it really enhances the dish in way that doesn’t leave you saying “Hey! I totally taste nutmeg”. I also shredded some whole milk mozzarella (the low-moisture kind, ask your deli guy to help you find it if you don’t see it out), and I used a little finely grated parmigiano-reggiano cheese. It just doesn’t melt well at all and has that weird anti-caking powder all over it. Please for the love of all things gooey, do not buy packs of pre-shredded cheese for this recipe. I’ve reheated a bowl and it stays creamy and cheesy, and very low on excess oil - win!!īy the way, this is this version 2 😉 ( version 1 is here) There are herbs in this baby that send it over the top with so much flavor and aroma, then you’ve got the three cheeses working together like their paychecks depend on it…and to top it all off, there’s a crusty layer of salty bacon supported by seasoned breadcrumbs. It’s not something you’d want to eat every day, but it’s definitely a delicious “once in a while” treat. To be even more honest, I didn’t wanna share this recipe lol. After finishing a plate, the only thing I could utter was “Wow, that was f*cking amazing…”.
#Mac world clock deluxe mac
This mac n cheese…you guys…this stuff is incredible. I left the bacon out of the actual mac n cheese mixture because I wanted it to stay crispy, and it just tastes better on top. Then I decided I wanted a grown and sexy version of macaroni and cheese, and what better way to make anything grown and super sexy than to add bacon to it? Duh…bacon makes everything sexy, it’s not just a fact - it’s science. I had a few things laying around that I wanted to use up, and initially I wanted to make some sort of pasta/chicken dish. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top? Oh man, you guys are in for a treat - I’m not even kidding. This is the perfect bacon mac and cheese for those of you who like to enjoy a big bowl for dinner and absolutely nothing else.
0 kommentar(er)
