Macaroni And Cheese
with Caramelized Onions And Bacon
by Andrea Alden
- 450g. of uncooked cavatappi noodles (double elbow)
- 4 slices of bacon, cooked how you like it
- 2 medium onions, sliced
- 2 tbsp. butter
- 1 cup of flavoured bread crumbs
- 2 to 3 tbsp. butter, melted
- 3 tbsp. of butter
- 3 tbsp. flour +/-
- 1 cup of heavy cream
- 3/4 cup of milk
- 2 tbsp. herb and garlic cream cheese
- 2 to 2½ cups of grated Havarti cheese
- 1 tsp. spicy rice seasoning (piri-piri-seasoning)
- salt and pepper to taste
Set a pot to boil while you grate the Havarti. Preheat the grill to 400°F and prepare for indirect grilling.
Once boiling, cook the noodles for one to two minutes less than the suggested package cook time. You want the noodles just the slightest bit underdone. When they’re cooked drain and set aside.
While the pasta is going, fry off the bacon and caramelize the onions over medium-low heat with the butter.
For the sauce, melt the 3 tbsp. butter in a saucepan. Whisk in the flour and cook for about a minute, add more flour, 1 tsp. at a time if the flour has not soaked up all of the butter. Add the heavy cream a few tablespoons at a time, whisking between each addition, until fully incorporated. The flour mixture will become oddly lumpy during the first few additions of cream, but this is normal. Keep adding cream until you have a very thick, smooth base.
Whisk in the milk. Heat the milk mixture until it is beginning to steam and thicken. Add the cream cheese, and begin adding the Havarti, stirring until completely incorporated each time. Feel free to reserve some cheese for topping. Add the spicy rice seasoning, taste the sauce and add salt and pepper as needed. If the sauce is perfectly thick right away, you will want to add a little more milk to make it the tiniest bit too runny.
Assembly time! Add the noodles to an oven safe dish that has been sprayed with nonstick. Break up the bacon, and stir it into the noodles along with the caramelized onion. Pour the cheese sauce over everything and make sure it’s all mixed through.
In a small bowl, combine the seasoned crumbs and melted butter (and leftover cheese if you saved any). Sprinkle this evenly over the top of the macaroni and cheese. Bake over indirect heat on the grill for 20 minutes, or until the top is crispy and everything is hot and bubbly. Serve immediately
I think I say this every time I do a new take on an old or classic recipe, but this Macaroni And Cheese with Caramelized Onions And Bacon is now my go-to-absolute-favorite way to eat macaroni and cheese. Bacon sometimes doesn’t go well in a recipe. It’s true! I know that those words sound sacralicious, but I have a duty to tell the truth here. This time, it is definitely not the case. The three unique flavors, cheese, caramelized onion, and bacon, work in harmony to bewitch the tongue and ensnare the sense of smell. What is your favorite thing fancy up your to macaroni and cheese? Happy Grilling!