I know it I am a flake...I post, post post then nothing absolutely noting out of me for months. Why, why do I keep doing this to you?!? Simple...Life gets crazy! Ever since I added a new little chef to my kitchen last November I get caught up and since we started solid food I am whipping up apples purees, mushing bananas and whirling up the baby bullet with all kinds of concoctions. But this is no reason to leave you out. So here we go again, I will do my best to post, but if it is any consolation when I go into hiding I am still cooking and squirreling away recipes to share with you so you are never far from my mind!
So what do I have for you today...how will I entice you to return to reading my blog and following me again...BACON...that's right BACON. Bacon gets everyone's attention and put us all in a good mood. So now that you may have forgiven my flakiness I have the most amazing, irresistible, delicious, mouth watering, serious Mac & Cheese you have ever eaten in your entire life. Forget about your favorite Mac & Cheese it is a Mac & Cheese of the past this is the Mac & Cheese of your future. But wait didn't I mention something about Bacon?!? That is correct, I have added bacon to this Mac & Cheese. There our relationship is now fixed and you will not even remember I ever left the blogging world...Enjoy!
8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil
In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately
8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil
In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately
