Fancy Macaroni
(from jessy_k1065’s recipe box)
http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/
Serves 12 peopleCategories: Pasta
Ingredients
- 4 cups Macaroni
- 8 Tablespoons Butter (Salted Butter)
- 2 whole Medium Onions, Cut In Half And Sliced Thin
- 10 slices Regular Bacon
- 1 Tablespoon Bacon Grease (reserved From Bacon Slices)
- 1/4 cups All-purpose Flour
- 2 cups Whole Or 2% Milk
- 1/2 cups Half-and-half
- 2 whole Egg Yolks, Beaten
- Salt And Pepper, to taste
- 1/2 cups Grated Gruyere Cheese
- 1/2 cups Grated Fontina Cheese
- 1/2 cups Grated Parmigiano Reggiano Cheese
- 4 ounces, weight Chevre (soft Goat Cheese)
Directions
-
Preheat oven to 350 degrees.
-
Cook macaroni for half the time of the package instructions. Drain and set aside.
-
Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
-
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
-
In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring
-
constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
-
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
-
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
-
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.