Reduce the heat and cook over medium heat until thickened. Cook and stir occasionally until the cornstarch is browned. Make a paste by mixing in the cornstarch and salt with the rendered bacon grease. Step two: Chop the bacon into bite-sized pieces and cook in a large pot until crispy. Make sure to add salt to your boiling water to give the pasta flavor. Step one: Start by cooking the pasta according to the package directions. Parsley: Chopped fresh parsley, to garnish.Sour cream: Sour cream just adds another flavor and texture element that enhances the overall dish.Any cheese that melts well will work, such as Monterey Jack, Colby, Gruyère, Asiago, Mozzarella, Gouda, Fontina, Provolone, or Havarti. For the best flavor, I recommend using 2-4 different types of cheese. Cheese: Cheddar cheese is most common for macaroni and cheese.Milk: I find whole milk to be best for the creamiest sauce, but you can also use low-fat milk or half & half.Salt: Just a little bit since there's already a good amount of salt in the bacon and the cheese.Cornstarch: I prefer using cornstarch over flour because it's a stronger thickener, meaning you don't need to use as much to get a really thick sauce.Bacon: I used Black Label original bacon but any kind you want to use is fine.I like it because it's thicker and able to hold more of the cheesy sauce than traditional elbow pasta. Pasta: I used a corkscrew pasta called cellentani or Cavatappi, which can be found in the pasta aisle at most grocery stores.It also makes great leftovers! Ingredients for Bacon Mac and Cheese: It's perfect as a side dish and also hearty enough to be a standalone meal.Įveryone loves macaroni and cheese, and adding bacon to it gives it a major flavor upgrade! I love this bacon mac and cheese recipe because it's delicious, packed with protein, budget-friendly, and can easily feed a crowd. This recipe for bacon mac and cheese features corkscrew pasta, a creamy, cheesy sauce, and crisp, smoky bacon. ![]()
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