It’s also great, however, as a main course served with a green salad. I usually make this as a side dish to go with Thanksgiving turkey, or in place of potato dishes. This will allow the cheese to thicken a bit more, yet still retain the creamy texture. Let sit for about 10 minutes before serving. Use it only for the topping so it will remain crispy. My tip: save the Gruyere for a special occasion version.ĭon’t put the bacon in the macaroni, as it will get soggy. To use Gruyere, I would have to specifically buy it, which negates the whole beauty of just being able to whip something together with ingredients on hand. For me, though, I don’t use enough Gruyere on a regular basis, and is a bit expensive. Traditional versions call for Gruyere cheese, which packs even more flavor and makes it really tasty. You’ll need to shred it but the flavor is worth it. After trying out other cheeses, I have a clear winner…extra sharp white cheddar which comes in a brick. The result…it was just okay, and slightly underwhelming. This blend contains more milder cheeses like Monterrey Jack and mild cheddar. Originally, I started out making this recipe by using my Costco bag of shredded Mexican cheese blend. It will cook with the cheese sauce in the oven. You only want to boil the macaroni to soften it. I try to keep things as simple as possible. This is comfort food…the dish should be a bit of indulgence, but not complicated or time consuming, which means I’ll only use a bacon topping if I have a few slices of cooked bacon leftover from another recipe. Traditional versions call for a breadcrumb topping, which I eschew for crispy bacon. There are three parts to making this: boiling the pasta (which only takes a couple of minutes), making the cheese sauce, and then baking it all together. Like a good friend who’s company you’re too busy enjoying to remember to take a picture together, I’ve often overlooked photographing and writing about this beloved, ubiquitous dish that shows up practically every other weekend when the weather is cold. For me, this has been Macaroni and Cheese with Bacon Topping. Everyone needs a culinary standby–an ace in a hole to draw for that potluck/holiday/family event/random Friday night that is easy to make with ingredients on hand, that you can make a lot of, and the most part be a crowd pleaser.
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