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Mac and Cheese Recipe

   
 

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     Mac and Cheese

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 (16-ounce) package macaroni
1/4 pound bacon or ham, diced
1 medium onion, diced
5 tablespoons butter
6 tablespoons flour
1 tablespoon Dijon mustard
4 cups heavy cream
1 tsp thyme
1/2 teaspoon salt
 
1 1/2 cups grated fontina
3/4 cup grated Gruyere
3/4 cup grated white Cheddar
1/2 cup grated Parmesan
1/4 cup Ritz crackers

Instructions
Preheat oven to 450 degrees and butter a 9 by 13-inch glass baking dish. Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain. In a large Dutch oven saute the bacon or ham until done. Remove bacon or ham with a slotted spoon and reserve. Saute the onion until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the cream whisking constantly. Add the thyme and salt. Let come to a simmer and stir frequently for 15 minutes. Working quickly, mix in 1 cup fontina, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon or ham. Continue to stir until all cheese is melted. Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish.
Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.


Originally Submitted
10/29/2013





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