Sunday, October 25, 2009

Mac and Cheese with Bacon and Tomatoes

I don't have a picture of this recipe, so you'll have to trust that it tasted as good as it sounds! We had a BBQ at a coworkers house before our football game last week, and I volunteered for mac and cheese. I've made a bunch of varieties (a few are here on my blog) and this one was a mixture of the best and also NOT one of my low-fat versions!

Mac and Cheese with Bacon and Tomatoes

1 box of elbow noodles, cooked and drained
5 slices thick cut bacon, cooked and crumbled with 1 tablespoon of grease reserved
1 sweet onion, diced
2 cloves garlic, minced
2 tablespoons flour
3 cups whole milk
1 cup heavy cream
8 oz. sharp cheddar, shredded
8 oz. muenster, shredded
8 oz. montery jack, shredded
salt and fresh ground pepper
4 medium tomatoes, sliced
1 cup panko
1 tablespoon dried parsley
1/4 cup grated parmesan
2 tablespoons butter, melted

Preheat oven to 350.

Heat milk and cream together in microwave until hot. Put reserved bacon grease in large pan on medium heat. Add onion and garlic and saute 5 minutes or until soft. Add flour, cook 1 minute. Whisk in hot milk mixture and cook until reduced by a third. Add shredded cheeses and stir until melted. Add salt and pepper to taste. Mix in with noodles.

In a seperate bowl, mix panko, parsley and parmesan with melted butter. Grease a 9x13 baking dish and add noodles and cheese mixture. Layer sliced tomatoes on top, and cover with panko mixture. Bake for 25 minutes or until golden and bubbly.

2 comments:

Chris said...

First of all you're right, there is no room for "light" versions of macaroni and cheese :)

Second and less importantly, I'm not commenting any further....FSU beat my Tarheels :)

Lani T said...

Well we finally showed up for the second half, which I didn't even see because I was so disgusted by the first half and went to bed!