Bacon Mac n Cheese
BACON MAC N CHEESE
BACON MAC N CHEESE
EQUIPMENT
A large pasta pot
1 quart saucepan for the milk
10-12 inch saute pan or large pot
Pasta strainer
Whisk
Rubber spatula or wooden spoon
Metal bowl to drain bacon grease
9×9 casserole dish
RECIPE
Bacon mac n’ cheese
Yield: 4+ Servings
Prep/Cook time: 1 hour
INGREDIENTS
1 pound Orecchiette pasta
1 quart Whole milk
¼ pound Unsalted butter
½ cup All purpose flour
2 cloves Minced garlic
1 whole Medium sized spanish onion – chopped fine
⅛ tsp Ground nutmeg
6 slices Thick cut bacon cut into ½” chunks
2 cups Panko
2 cups Sharp cheddar cheese – shredded
1.5 cups Gruyere – shredded
1 TBSP Avocado oil
½ cup Grated parmesan
METHOD FOR THE MOUSSE
- In your 1 qt pot heat the milk until it’s hot to the touch on low heat (we don’t want it to scald)
- Heat your saute pan to medium heat and add your oil
- Once the oil begins to shimmer add your bacon and cook for about 8 minutes until crispy – remove it from the pan and strain off the fat
- Add your butter, garlic and onions and a pinch of salt to the pan
- Sweat the onions and garlic on medium – low heat until they’re tender
- Next add the flour and start whisking – cook the flour for about 3 minutes
- Add half of the milk to the saute pan and whisk vigorously until it becomes smooth – add the remaining milk and whisk
- Cook the mixture for about 10 minutes on low heat while whisking periodically
- While the bechamel (the thick milk sauce) is cooking, bring your pasta pot to a boil and add a generous amount of salt to the water (salty like the sea)
- Add the pasta and cook for about 11-12 minutes until al dente
- Next, turn off the heat from the bechamel and add in your cheddar and gruyere – whisk the mixture until it’s nice and cream, season with salt and add in your pasta and bacon
- Pour the mac n cheese in your casserole dish and top it with panko followed by the parmesan
- Bake in a 375F oven until the top is brown and bubbly
For more delicious recipes from ELITE Chef Matt Migliore, click here
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