Recipe: Macaroni and Cheese with Bacon

As eaten on: October 2012 Florida Vacation

Preheat to 350 degrees F, serves 6-8 as a side dish. Fewer as main course.

• 1/2 pound cavatappi (corkscrew) or penne pasta, cooked to al dente.
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups whole or 2% milk
• 1/2 cup yellow onion, finely diced
• 1/3lb bacon, fried til crispy and crumbled
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp shredded cheddar (I used Kraft 3 cheddar with a touch of Philly cream cheese)
• 1 teaspoon kosher salt
• Fresh black pepper

• 3 tablespoons butter
• 1 cup bread crumbs

 1. Melt 3T butter in large pot, add flour and mustard powder to mixture and whisk 3-5 minutes, making sure there are no lumps.

2. Add milk to roux, and stire til mixed. Add onion, bacon, and paprika. Simmer for 10-15 minutes.

3. Temper in the egg. Fold in 3/4 of the cheese, salt, and pepper and stir till mostly melted.

4. Fold cooked pasta into cheese sauce and pour into 2-quart casserole dish. Top with remaining cheese.

5. Melt 3T butter in microwave safe bowl and stir in bread crumbs. Sprinkle mixture over macaroni.

6. Bake 30 minutes or until macaroni and cheese is thoroughly warmed and bubbly, and topping is a deep golden brown. Let it rest outside the oven for 5 minutes before serving, or it'll burn your tits off.

- Caytie