Bacon Macaroni and Cheese

I saw this recipe (probably on Foodgawker or Tastespotting) and knew immediately that it was going to be delicious. I mean, pasta, 3 kinds of cheese and bacon? How could it not be?

This mac and cheese dish is hearty. I made it with a couple friends and ended up with probably close to 3/4 of the pan leftover and we were all full. Also a good thing to note: it’s not as delicious when it’s reheated. So make this dish for a party or something where you’ll be able to finish it in one night!

Recipe from The Pioneer Woman.

Preheat oven to 350 degrees.

Cook macaroni until al dente.

Fry bacon until crispy, then cut until small pieces. Reserve 1 tablespoon of grease.

Melt 4 tablespoons of butter and saute onions on low heat until soft and browned. Set aside.

Melt remaining 4 tablespoons of butter and add 1 tablespoon of grease. Sprinkle in flour and whisk to combine. Add milk and half and half and heat until thick. Add salt and pepper to taste.

Beat eggs and drizzle 1/4 cup hot mix into beaten eggs. Stir to combine. Then add egg mix to the sauce and cook for about a minute.

Add cheese and stir until melted. Add 3/4 of the bacon and onions, saving the rest for the top. Add macaroni and stir to coat.

Pour into a 9×13 baking pan and top with remaining bacon and onions. Bake for 15-20 minutes or until sizzling. Serve immediately.


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