Friday, March 15, 2013
Anne Burrell's Killer Mac & Cheese with Bacon
1 T extra virgin olive oil
3 slices bacon, cut into 1/2 inch strips
1 1/2 T butter
1/2 onion, diced
1/4 c flour
2 c whole milk, plus more if needed (I added another 1/3 c in)
1/2 pound short pasta
1 c (3 oz) extra sharp cheddar cheese, grated
1 c (3 oz) Fontina cheese, grated
1/2 c (1.5 oz) Parmesan cheese, grated
1 T Dijon mustard
Dash of sriracha (Anne suggests Tabasco or other hot sauce, I used the sriracha)
Cook olive oil and bacon in a pan. Cook until crispy, then remove bacon to a paper towel. Add the butter and onion to the bacon fat, season with salt, and cook until onion is soft. Add the four and cook, stirring frequently, for 4-5 minutes. Slowly whisk in the milk, season with salt, bring to a boil then reduce to a simmer. Cook over low heat for 8-10 minutes, until the mixture is slightly thicker than heavy cream. Boil the pasta in salted water until al dente; drain and reserve.
Add the cheeses to the milk mixture and whisk to combine, then add the mustard and hot sauce and taste to check seasoning. Add a little more milk if the mixture is too thick, then stir in the bacon and pasta. Serve immediately or transfer to a baking dish and reheat in the oven at 375.