Macaroni and Cheese
1 1/2 cups uncooked elbow pasta
10 slices pemeal bacon
1/4 cup butter
1/2 cup finely chopped onion
3 tbsp flour
1 tsp salt
1 3/4 cup milk
2 cups shredded old cheddar
1 cup sour cream
Cook the macaroni in a large pot of boiling salted water until tender. Drain well and set aside.
Saute the bacon until cooked. Do it lightly if baking it with the casserole; if serving separately, cook on both sides until crips. Set aside.
Melt the butter in a large saucepan, and saute the onion in it until soft. Stir in the flour and salt until the onions are coated. Gradually but constantly stir in the milk to form a thick smooth sauce. Bring the sauce to a boil, then reduce the heat to low and cook for two minutes. Stir in the cheese and sour cream and continue cooking, stirring until the cheese is melted and the sauce is silky. Combine the macaroni and the cheese and spoon into a lightly buttered baking dish. Arrange the partially cooked bacon at this point if bakign it with the macaroni. Preheat the oven to 350 degrees. Bake the casseole, uncovered, for 30 to 40 minutes until the top is golden and crusty. Let stand outside of the oven for 5 minutes before serving.
Recipe Notes: First off I have to say I have never made this dish with the pemeal bacon. I have occaisionally mixed in some well cooked and crumbled regular bacon. The last batch I made (and the one I photgraphed) I actually put under the broiler to crust up the top instead of baking it for half and hour. This stuff is so good you don't want to wait 30 minutes for it. I think my Mom has even served it without baking it at all. Maybe she'll stop by and comment on that for me. I also use this cheese sauce over broccoli or cauliflower and in scalloped potatoes. Yummers!! 5/5
1 comment:
Its personal preference, I didn't bake mine.
Love ya
Post a Comment