Servings: Server 4 to 6
When looking for inspiration for my macaroni and cheeses, I turned to stuffed potatoes and omelets, believing that what works well with eggs and potatoes would be delicious with pasta, too. Boy, was I right! Bacon, Cheddar cheese, sour cream, and scallions are classic additions to stuffed potatoes, and with pasta they’re perfection.
This recipe is excerpted from Mother’s Best.
Lorraine Mac and Cheese: You can easily change up this recipe by using the classic flavors of a quiche Lorraine for inspiration. You just have to add caramelized onions and substitute Swiss cheese for the Cheddar. Pour off all but 2 Tbs. grease from the cooked bacon. Add 2 cups of finely sliced yellow onions and sauté over medium heat until soft, brown, and caramelized, about 20 minutes. Pour in the 3 cups of cream and continue with the recipe, substituting firmly packed shredded Gruyère or Swiss cheese for the Cheddar. If you have cooked, crumbled bacon and caramelized onions on hand, the recipe is even easier. When stirring the cheese into the reduced cream, just add 1 cup bacon crumbles and 1/2 cup caramelized onions, too. Then proceed with the recipe.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Fantastic recipe, and dead easy to make. Sour cream put it over the top a bit, but it's optional, so no biggie.
BEST macaroni and cheese I have ever made, or had. I had pancetta I needed to use so I used pancetta instead of bacon. Everything else I followed to a "T". I was cooking fried chicken along with mashed potatoes so I ended up throwing the macaroni and cheese into the oven, I now understand why they suggest serving it immediately. It was still amazing, though a little drier than when I initially cooked it. I will ABSOLUTELY make this again and again and again. PS - My husband calls this "Mac n' Crack" ;-)
This is a great mac and cheese recipe and fairly easy and quick. I added in steamed broccoli florets to the final mixture as well as mixing in the sour cream instead of using it on top and it was delicious. Also, I used whipping cream instead of heavy cream and if I make it again, I might even try to see if whole milk would work.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?