Everything is better with Bacon. This is a known truth. Accept it. Love it. Embrace it. Bacon is wonderful. (Be prepared for a lot of bacon pictures.) Because bacon is so wonderful, I decided to use it as a base for my mac and cheese AND as a topper. 6 slices of thick cut bacon cut into a dice 1/2-3/4 c. flour A lot of cheese (I used a blend of smoked cheddar, white cheddar, and monterey jack) 2-3 c. milk S&P 1/4 t. Chipotle pepper powder 1 T. dijon mustard 1 lb pasta Sliced green onions Minced fresh parsley Cook the bacon until crisp. Remove the bacon bits and drain on a paper towel. Drain the bacon grease and return 1/4 to1/3 c. back to the pan. Add the flour slowly to make the roux. Use only as much as you need and cook to get the raw flour taste out. Add 2 cups of milk and add more if needed. Generously pepper and only add 1/4 t. salt at this point. Add the chipotle pepper powder and dijon mustard. When its the right consistency, add the cheese and let it melt. When the pasta is cooked (and I cooked fully not al dente) add to the cheese sauce. Thoroughly mix to make sure all pasta is completely covered in cheese sauce. Spoon into a bowl, top generously with bacon. Sprinkle some green onion and parsley. And wahbacon!! Eat up!
Posted on: Mon, 03 Nov 2014 00:19:27 +0000
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