Macaroni and cheese in a velvety sauce laced with bacon bits and gooey cheese. Top it with bacon and bake it in the oven.
|3 cups||(750 mL) Elbow macaroni|
|2||Cloves garlic, minced|
|.25 cup||(60 mL) Butter|
|.25 cup||(60 mL) Flour|
|1 tbsp||(5 mL) Mustard powder|
|3.5 cups||(875 mL) Milk|
|1 tsp||(5 mL) Worcestershire sauce|
|1.75 cups||(425 mL) Grated Cheddar cheese, divided|
|1 cup||(250 mL) Grated Asiago|
|6||Slices Schneiders® Bacon, cooked, cut in half|
|6||Slices Schneiders® Bacon, cooked and chopped|
|Salt and pepper|
COOK macaroni in a large pot of salted boiling water, about 8-9 minutes or until tender. Drain and reserve.
HEAT butter in a large saucepan over medium heat. Add flour and mustard powder. Cook stirring constantly for 2 minutes. Slowly whisk in the milk until smooth. Season with salt, pepper and Worcestershire sauce. Reduce heat to low and simmer gently for 5 minutes or until thickened. Remove from the heat. Add 1 cup (250 mL) Cheddar and Asiago cheeses. Stir in the chopped bacon and the macaroni. Adjust seasoning.
SPOON mixture into 6-8 individual portion oven proof bowls. Sprinkle with remaining cheddar and top with bacon strips.
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