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.
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Definitely the best macaroni and cheese recipe I've made. Super rich, and I could feel my arteries clog as I made it. That said, the flavor was worth the sacrifice. I substituted whole grain macaroni noodles to atone for my sins. It didn't help. Yummy comfort food, and the kids loved it too.
I followed the recipe to the T, it has good flavor but I thought it needed more ooomph. Next time, I’ll add more cheese.
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