I do not have a picture for this most creamy macaroni and cheese, as it was completely consumed. This is not my recipe but if you care to see the original click here for the link. If you are a visual person, like me, take heart I’ll make this again and change the post to include as many delectable photos as I can squeeze in. This is not an oven bake macaroni and cheese recipe. It is a roux based recipe and it is quite versatile. If you’d like to add ham to it you can serve it with a salad as a meal. Also, consider changing the cheese up...if you are a blue cheese lover, add some. Have fun and let me know what changes you make. This makes a very large batch.
Creamy Mac and Cheese with Bacon and Onions
1.5 lb of elbow
1 tablespoon salt
1/2 lb bacon
1 lg onion
2 - 12 oz cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons dijon mustard
1/2 cup grated parmesan cheese
freshly ground black pepper
1 lb grated Cabot sharp cheddar cheese
Boil the pasta in 2.5 quarts of water until almost completely cooked. Drain and set aside.
While the pasta is doing its thing, cook the bacon, drain and crumble.
Finely chop the onion. I use a food processor so that pieces are very small and the texture is undetectable.
Heat milk and chicken broth in microwave until warm and steamy but not boiling.
After draining the pasta melt the butter in the same pan. Use a whisk to stir in flour. After incorporating the flour completely slowly pour in milk, whisking constantly to prevent lumps. Continue cooking until the mixture is thick - 3-5 minutes.
Add mustard, pepper, parmesan cheese, bacon, and onion.
Remove from heat and stir in cheddar cheese. When it has melted add pasta. This can be served instantly or kept warm in a crock pot until you are ready to eat.