Bacon Mac n Cheese
Serves 6 - 8
• 8 oz. elbow macaroni, cooked
• 12 oz. sharp cheddar cheese, coarsely grated
• 6 slices smoked bacon, finely chopped
• ½ cup onion, finely chopped
• 4 Tbsp butter
• 4 Tbsp flour
• 1 Tbsp ground mustard
• ½ tsp paprika
• 3 cup milk
• 1 egg, lightly beaten in a small bowl
• 2 Tbsp bread crumbs
Preheat oven to 350 F.
In a large saucepan brown the bacon until crispy. Remove the bacon and set aside. Drain all but 1 tbsp oil.
Add butter and melt over med-low heat. Whisk in flour, mustard and paprika, stir continuously until smooth, about 5 minutes. Whisk in milk and onion, stirring constantly until smooth. Simmer for 10 minutes.
Stir 1 tbsp of cooked mixture with egg, than add egg to sauce. Stir all but a handful of cheese into the sauce.
Fold in the macaroni and bacon.
Pour into a 1 ½ - 2 qt casserole dish.
Mix the remaining cheese with the breadcrumbs by pressing with the back of a clean wooden spoon. Top the casserole with the breads crumbs/cheese.
Bake for 25 minutes. Cool for 10 minutes before serving.