This is not some (pardon the pun) cheesy box mac n cheese, but REAL mac n cheese. One of my Chef Instructors told me about this creation of his, so I decided to make it for the family. With a house full of picky eaters, I was presently surprised that this was such a hit. But then again... it is made with bacon!
In making this, I got to practice a few different techniques and outcomes I learned in school. The first is a Roux, which is simply mixing flour with a fat. Usually clarified butter, but in this case, bacon grease.
The next is making Bechamel sauce. This is simply a white sauce made with white roux and milk. And then from the bechamel, we make a cheese sauce. I thought this was a great way to practice these various techniques and make something for the pickiest of eaters.
I will list the ingredients on here and instructions as well as I can.
1 lb bacon
8oz - 16oz flour
half gallon of whole milk
Half of Sweet Onion (Vidalia is prefered!)
2 lbs of elbow noodles
2 lbs of sharp cheddar cheese (grated)
8oz bread crumbs
Kosher Salt
White Pepper
Nutmeg
Bay leaf
Cloves (2)
This makes a TON!! But well worth it!
First you need to cook the bacon. After all the bacon is cooked, set it off to the side. Drain the grease off. I drain mine through a napkin and into a jar. This helps keep the grease as clean as possible. (Mmmm... clean grease!)
Get a stock pot and pour the grease in it. Put over medium heat. Slowly mix in the flour until you have something that resembles almost a paste like consistency. Constantly whisk while mixing the two ingredients. Once this is done, you should have what is known as white roux... although it's more of a blond roux because of the bacon grease.
Turn the heat down to med low... then start slowly and gradually adding the milk. Keep whisking the during this process. Also get a spatula to work the edges of the pot where the whisk doesn't reach. As you work in the milk... the sauce will start to thicken as you whisk. Keep adding milk until you have something that looks about like cake batter. Maybe just a little thinner. This is now your bechamel. Turn this down to a simmer. Stirring with the spatula about every 2 - 5 minutes to keep it from sticking to the bottom of the pot. This needs to simmer for at least 15 minutes, but 30 is better. Do NOT cover. Season with kosher salt (to taste) and just a pinch of white pepper.
Take the half of an onion, cut a slit in it. Place the bay leaf in the slit. Then take the cloves and stick them in the onion as well. (Make it a little face). Put this in the bechamel while simmering.
After the simmering period, remove the onion (use a small strainer and scoop it out). Then slowly add the grated cheese to the mixture. Don't add all of it. You need some for the top! Maybe turn the heat up a little to help melt the cheese. KEEP STIRRING! If the sauce gets too thick, you can add a little milk to thin it out again. Once the cheese is melted in, turn back down to simmer... stirring occasionally.
While this is simmering... cook your noodles. While the noodles are cooking, make your topping. Take the crisp bacon and break it down into small pieces. Size is all up to you! Put the broken bacon, cheese and bread crumbs into a bowl and mix together with your hands.
Once the noodles are done, drain and fold into the cheese sauce. Once all blended together, place in a deep Corningwear type dish. Cover with your topping and place in the oven at 350 for about 20 minutes or until nice and bubbly.
Take this dish to the next family reunion or work party and you will be the hit of the party!
Until next time...
Bon Appetit
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