Friday, October 8, 2010

It can be a main course!

So growing up my one of my favorite dinners was sloppy joes and Kraft macaroni and cheese.  Yeah, it's true.  So in my house growing up the only macaroni and cheese was Kraft, well unless it was Hamburger Helper's chili mac.  Now don't think that's because my mother can't cook because that's not the case.  She is a very good cook however as in every family there were nights of convenient dinners.  Having said that, my mother and I have had the conversation as to whether macaroni and cheese can pull off "main course" status.  My mother is admittedly not really found macaroni and cheese that exciting.  So my first experience with homemade macaroni and cheese was my mother in laws.  So I have decided to make macaroni and cheese this weekend so this week alot of time was spent researching recipes to find the one I HAD to make.  The Pioneer Woman won, hands down this is the most exciting recipe I found, this recipe jumped out at me and said "make me!!"

So you are in luck, I'm going to share it with you. Now obviously if you go to her site you can see it and the pics, but whatever...... by the way her choices for cheeses in this recipe are beyond what I would have thought of, but I am so excited to see the outcome.


  • 4 cups Macaroni
  • 8 Tablespoons Butter (Salted Butter)
  • 2 whole Medium Onions, Cut In Half And Sliced Thin
  • 10 slices Regular Bacon
  • 1 Tablespoon Bacon Grease (reserved From Bacon Slices)
  • ¼ cups All-purpose Flour
  • 2 cups Whole Or 2% Milk
  • ½ cups Half-and-half
  • 2 whole Egg Yolks, Beaten
  • Salt And Pepper, to taste
  • ½ cups Grated Gruyere Cheese
  • ½ cups Grated Fontina Cheese
  • ½ cups Grated Parmigiano Reggiano Cheese
  • 4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside.
Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

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