4 Cheese Macaroni With a Little More....
- Reviews 1
Ready In: 1 hr
Serves: 6
Yields: 6
Ingredients
- 3 cups elbow macaroni
- 1 onion, sliced thinly
- 1 tablespoon olive oil
- 1⁄2 cup mushroom, roughly chopped
- 2 slices bacon, chopped
- 2 tablespoons white wine
- 1 tablespoon butter
- 2 teaspoons all-purpose flour
- 1 1⁄2 cups milk
- 1 1⁄2 cups shredded four cheese blend, asiago provolone romano parmesan cheese blend
- salt, pepper
- 1 teaspoon red chili pepper flakes (optional)
- 1⁄3 cup breadcrumbs
- 2 tablespoons flat leaf parsley, finely chopped
Directions
- Cook macaroni according to package directions, drain and place in large mixing bowl.
- Saute onion, mushrooms and bacon in olive oil until carmelized; add wine and reduce; let cool and stir this mixture into cooked macaroni.
- Prepare white sauce by melting butter and adding flour, cook until bubbly, then slowly add milk.
- At medium low heat, stirring constantly, cook until velvety and thickened; add cheese and stir until completely melted and smooth.
- Add sauce to macaroni, stir well and season with parsley, salt and pepper and chili flake, if using.
- Spoon into ungreased baking dish, spread breadcrumbs evenly over surface - bake at 350 F for about 30 minutes.
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