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September 12, 2018

Bacon & Chive Mac & Cheese


When I first spotted these Stone Baking Pots, I immediately thought of using them for hot dips like a spinach dip.  Then, I thought, they'd be darling for individual soups and stews.  Then I realized they were oven safe and thought of Mac and Cheese.  I wanted to add a really, hearty fall flavor so I crumbled bacon on top.  To counter the smoky bacon, I added fresh chives - it was such a good combination.  Be sure not to go overboard on the bacon so the yummy Mac and Cheese really stands out.


We served ours with roasted broccoli and sliced ribeye (we were hungry...), but a green salad would be all you need.  

  
Shop the 5" Stone Pots with Lids, here.  They are Oven, Microwave, and (most importantly) Dishwasher Safe.  Shop >

This would also be great family style baked in a casserole dish or two pie plates - my favorite way to do baked casseroles.   It is a good make-ahead recipe, but I like it best when served soon after it is cooked - not my favorite after reheated from the fridge.  If you do need to, add an extra cup of milk to make sure it stays creamy.



Bacon & Chive Mac and Cheese

1 pound of macaroni
sea salt
1 stick of butter
1/2 cup of flour
4 cups of milk
12 ounces of cheddar, shredded
8 ounces of havarti cheese, shredded
4 pieces of bacon
2 tablespoons of fresh chives

Bring a large pot of water to boil.  Add a couple of tablespoons of sea salt. 

Meanwhile, chop 4 pieces of bacon and chop into small pieces.

I shred the cheeses in the food processor to make the process easier.




In a saucepan, melt 6 tablespoons of butter on medium low heat.  Stir in flour.  Cook butter and flour for 1 minute, while stirring.  Whisk in milk.  Cook over heat while whisking, until smooth.  Cook for 5 minutes on medium until thickened and bubbly.  The mixture should coat the back of a spoon.  Remove from heat. 


Add shredded cheeses, stirring until melted and smooth.  Set aside.


Cook pasta about 2/3's until almost done - making sure it is not completely cooked.  Strain the pasta.  Add pasta into the cheese sauce and stir to coat the pasta.  Pour into a baking dish or small individual pots like these.

Top with bacon pieces.   

Bake at 350 degrees for 20-25 minutes, until bubbly.  

Garnish with chives.  (I put the chives on before baking, and then they were not as fresh, so I'd recommend waiting until after!)

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