{"id":5482,"date":"2014-01-22T11:41:54","date_gmt":"2014-01-22T17:41:54","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5482"},"modified":"2014-01-22T11:41:54","modified_gmt":"2014-01-22T17:41:54","slug":"bacon-and-caramelized-shallot-baked-white-cheddar-and-gruyere-macaroni-and-cheese","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/01\/22\/bacon-and-caramelized-shallot-baked-white-cheddar-and-gruyere-macaroni-and-cheese\/","title":{"rendered":"Bacon and Caramelized Shallot Baked White Cheddar and Gruyere Macaroni and Cheese"},"content":{"rendered":"

If you know me or have searched around on the blog much, then it comes as no surprise that I love macaroni and cheese. \u00a0I’ve made it more than a couple of times and have tried lots of variations. \u00a0But I have two basic recipes that are my favorites, this one from Martha<\/a> and this one from The Pioneer Woman<\/a>. \u00a0Both are great jumping off points for creating different types of meals based on what you choose \u00a0to add in. \u00a0They are similar, creamy baked pasta dishes but Ree’s uses an egg, less milk and cheese, Martha doesn’t use an egg but uses twice as much milk and more cheese. \u00a0They have similar cooking processes and both yield tremendously tasty results. \u00a0Pioneer Woman doesn’t call for bread crumbs, but if I have them around I almost always use them. \u00a0There is just something about a crunchy topping on a creamy pasta dish that does me in. \u00a0Heaven.<\/p>\n

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For this macaroni and cheese I used the Martha recipe as my base and added in cooked crumbled bacon, caramelized shallots and fresh thyme. \u00a0I made 4 of these individual servings and had plenty left over to fill a 9×13 casserole. \u00a0If you don’t make any little servings it will still all fit in a 9×13. \u00a0I sometimes make two smaller casseroles and freeze one for a day when I know I won’t have time to make dinner. \u00a0If you do freeze it don’t go through with the baking step prior to freezing. \u00a0Wrap your pan in plastic wrap then foil. \u00a0Let it thaw in the fridge overnight then bake (with foil only!) for 20 minutes, then uncovered for another 20-30 depending on the size of the pan. \u00a0This macaroni can be served as a main course, which is what I usually do, paired with a green salad. \u00a0Or it can be a side dish and is a great addition to a pot luck table.<\/p>\n

The thought of making a roux is one that may seem daunting if you haven’t done it before. \u00a0It does sound like a fancy cooking skill, but it’s really simple and kind of wonderful. \u00a0I love the way the butter and flour smell together as they’re cooking. \u00a0This whisk<\/a>\u00a0from Pampered Chef is the one I always use when making a roux or sauce. \u00a0It doesn’t scratch my pan and can get up next to the edges of the pan like a normal whisk cannot. \u00a0It’s also great at breaking up lumps. \u00a0But it’s a pain to clean, so soak it right after you’re done with it to avoid stress at dish washing time. \u00a0In addition to a good whisk, you also need a nice big saucepan and uninterrupted time. \u00a0You can’t go browse Pinterest or finish that episode of whatever you were watching while you make the roux and cheese sauce. \u00a0Do that while the macaroni is in the oven. \u00a0If you don’t whisk it fairly constantly you run the risk of getting a lumpy sauce or even burning it and having to start over. \u00a0It doesn’t take a terribly long time, but it is active time. The first step of cooking the butter and flour happens especially fast. \u00a0So just be attentive.<\/p>\n

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The cheese. \u00a0It’s an important factor in macaroni and cheese, of course. \u00a0You can tell if you use really good cheese. \u00a0But your macaroni won’t be at all bad if you use normal grocery store cheese. \u00a0I used Target brand sharp white cheddar and a nice little block of real gruyere. \u00a0Use whatever you want, cheddar, colby, sharp, mild, etc. \u00a0But don’t use low fat cheese. \u00a0That’s just plain silly. \u00a0And remember that changing cheeses changes the final product, so mix cheeses and additions that pair well.<\/p>\n

The milk. \u00a02% is just fine. \u00a0You can use whole if you’re really going to go for it, but it’s not necessary to achieve a nice creamy sauce. \u00a0Do not forget the salt! \u00a0If the sauce tastes a little too salty, that’s ok because you’re mixing it with a pound of non flavorful pasta.<\/p>\n

The pasta. \u00a0I like penne, a little more adult of a pasta than elbow, but elbow is just fine. \u00a0You can use fussili or farfalle (bowtie) but I personally like the tubular pasta noodles for macaroni and cheese.<\/p>\n

The bacon. \u00a0I used center cut, baked it in the oven then chopped it up. \u00a0I used 6 slices (sorry I don’t have the ounce amount!) but could’ve easily done 8 and maybe even 10. \u00a0Leave the bacon out if you’re looking for a meatless dish, or substitute ham or another meat.<\/p>\n

The shallots. \u00a0I love shallots. \u00a0They’re sweeter than onions are are a wonderful addition to this dish. \u00a0I used 3 large shallots, sliced them thinly and sauteed them in a little butter and olive oil over medium-low heat until they were nice and evenly browned without burning. \u00a0If they begin to darken too much, add a tablespoon of water to the hot pan and continue cooking. \u00a0You can use a yellow onion, the flavor will just be slightly different but still delicious.<\/p>\n

This creamy, cheesy and delicious baked pasta dish is real comfort food and something that is sure to please just about everyone. \u00a0Enjoy!<\/p>\n

Bacon and Caramelized Shallot Macaroni and Cheese<\/h3>\n

Adapted from Martha Stewart<\/p>\n

Serves 6-8 as a main dish or 10-12 as a side dish<\/em><\/p>\n

Ingredients<\/em><\/p>\n