Bacon Mac & Cheese
½ -16oz. package macaroni
¾ lb. bacon, diced & cooked crisp
1 cup shredded sharp cheddar cheese
1 small shallot bulb, chopped
3 cloves garlic, chopped
½ cup white wine
2 cups heavy whipping cream
1 tablespoon roux (equal parts flour & bacon fat)
1 teaspoon Tone’s® Crushed Red Pepper Flakes
Tone’s® Salt & Pepper to taste
4-5 fresh Thyme sprigs
•In a large pot, cook macaroni pasta in boiling, salted water until al dente. Drain well and set aside.
•While pasta is cooking, in a skillet cook bacon until crisp then set aside reserving the fat in a small bowl (for roux).
•Using the same skillet, heat oil. Add the chopped shallot and garlic and sauté for 1-2 minutes (make sure not to burn garlic.).
•Deglaze the skillet with white wine and allow wine to reduce by about half.
•Add heavy whipping cream to remaining white wine in skillet and bring to a boil.
•Add roux (equal parts of fat and flour mixed together). Once sauce has thickened and is creamy, add shredded cheddar cheese and stir to melt cheese.
•Season with Tone’s® Salt & Pepper and Tone’s® Crushed Red Pepper Flakes.
•Add pasta and bacon to sauce and stir until well blended. Turn off the heat and let mixture sit for 10 minutes, stirring occasionally. Garnish with a few springs of fresh thyme and serve hot.
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