of center cut bacon, cut into 1/4 inch thick pieces
unbleached all purpose flour
warm whole milk
ground dry mustard
1 1/2 cup
shredded American cheese
1 1/2 cup
shredded sharp Cheddar cheese
minced fresh chives
hot cooked elbow macaroni (about 3 cups uncooked)
In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.
Cook pasta per manufacturer directions.
Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.
Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.
When I hear Homemade MacaroniandCheese I immediately think Comfort Food. While macaroni is hot, add the cheeses to the pan, Cheddar then American cheese stir well Spread the macaroni mixture in the prepared baking dish
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I am enjoying the preparation of a delicious nice, easy shot of macaroniand shrimps. Add egg mixture and three-quarters of cheese mixture to pasta and toss until thoroughly combined andcheese starts to melt