Have you ever had a craving for some homemade mac and cheese but the thought of whisking together an intense cheese sauce and then baking it in the oven seems to overwhelm you — this is the recipe for you. It’s easy, its delicious and most importantly it’s homemade!
Yields: 8 Servings
- 1 pound macaroni shells
- 6 bacon slices, chopped
- 3 garlic cloves
- 1 yellow onion, chopped
- 1 cup heavy cream
- 1 cup water
- 3/4 cup shredded Cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- 4 tablespoons breadcrumbs (I use panko breadcrumbs)
- flat-leaf italian parsley for garnish
- 1/4 tsp salt and pepper
Bring a large pot of salted water to boil. Add the macaroni and cook until al dente. Drain and set aside.
While the water is boiling heat a large skillet over medium heat. Add the bacon and cook until really crispy, about 15 minutes. Let bacon cool and chop into small pieces.
Clean out the bacon skillet and add 1 tablespoon of olive oil, garlic and onions. Cook until the garlic is golden and the onions are translucent. Add 2 tablespoons bread crumbs to the mixture and toast. Cook until the bread crumbs are evenly browned. Set aside to use as a topping.
Add heavy cream and water to the skillet and bring to a simmer. Remove from heat and stir in the cheeses until melted and sauce begins to thicken. Set aside.
In a separate bowl, beat the egg, grated Parmesan, salt and pepper. Then, fold the cheese sauce, egg mixture into the pasta, along with the remainder olive oil. Sprinkle with bread crumbs and bacon bits. Top with parsley.
Simple!! Good luck!