Prep 30 mins
Cook 45 mins
This is your basic mac and cheese recipe, with a couple simple additions that I think made it one of the best I've tried/made (and I've tried/made a lot).
- 453.59 g noodles, elbow, penne, farfalle
- 453.59 g , cheese. (I used jack and sharp cheddar)
- 226.79-453.59 g of applewood smoked bacon, cooked but not too crispy & broken into bite size pieces
- 1 onion, pureed
- cayenne pepper, salt & pepper to taste
- frozen peas
- 236.59 ml heavy cream
- 709.77-946.36 ml milk
- 473.18 ml crushed potato chips and seasoned bread crumbs, to cover
- Cook bacon and set aside on paper towels to drain.
- Cook noodles, al dente, drain and set aside.
- For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste.
- Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion.
- Add the heavy cream and milk.
- Cook until smooth.
- Add the cheese, cubed or grated is fine, cook until melted and smooth.
- Season with salt, pepper, and CAYENNE to taste.
- Combine the sauce with drained noodles and stir in frozen peas.
- Pour into baking dish and top with crushed mixture of chips and panko crumbs.
- Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown.
Delicious! I used elbows, white cheddar only and halved the recipe. I liked the idea of the pureed onion. No biting down on chunks of onion that way. Good idea. I will leave out the peas next time. They really didn't add anything to the dish. Personal preference. :)