Fancy Bacon Macaroni and Cheese
Serving Size / Yield
- butter, for greasing
- 8 oz. macaroni
- 2 1/2 C. cold milk
- 4 oz. provolone cheese, coarsely grated
- 4 oz. aged Asiago cheese, coarsely grated
- 2 large eggs
- 2 scallions, chopped
- 3 slices white bread, torn
- 3 strips bacon
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 Tbs. flour
- 1/8 tsp. cayenne pepper
- sea salt
Heat the oven to 375 degrees and butter a shallow casserole dish. Cook the pasta in salted, boiling water until al dente, about 5 minutes. Drain and put the pasta into the casserole dish. Add 1/4 C. cold milk.
Meanwhile, in a small bowl mix together the cheeses. In another bowl, beat the eggs and 1/4 C. milk. Add the bread, scallions, and half the cheese to the egg mixture and set aside.
Cook the bacon until crispy, then drain on paper towels. Discard all but 2 Tbs. bacon drippings and add the onions and garlic. Saute for 4 minutes, until they are just brown. Stir in the flour, cayenne pepper, and 1 tsp. salt. Cook fro 2 minutes. Slowly add in the remaining milk and 3/4 C. water. Bring to a boil and whisk until thick. Remove the sauce from heat and whisk to cool slightly. Whisk in the remaining cheese and then pour the cheese sauce over the pasta. Stir to combine.
Crumble the bacon and add it to the egg and bread mixture. Spread the mixture over the pasta and put the casserole dish on a baking sheet. Bake for 35 to 40 minutes. Let it sit for 5 minutes before serving.