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Macaroni and Cheese with Caramelized Onions and Bacon Recipe

Macaroni and Cheese with Caramelized Onions and Bacon Recipe

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Macaroni and Cheese with Caramelized Onions and Bacon

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Ingredients:

Serving

1 (16 oz) package elbow macaroni
1/4 cup butter
1/2 cup sour cream
1 egg, beaten
2 tbsp cream cheese, softened
4 cups grated asiago cheese
4 cups grated vermont cheddar cheese
4 slices bacon
2 tbsp butter
1 large onion, sliced thin
4 cloves garlic, minced
1/8 tsp brown sugar
1/4 cup chopped fresh parsley
1/4 cup panko bread crumbs
2 tbsp butter
5 tbsp all-purpose flour
3 cups milk
1/2 tsp ground mustard
1/2 tsp paprika
1/4 tsp salt
1/2 tsp pepper
1 tbsp hot pepper sauce

Directions:

Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
Preheat an oven to 400 degrees F (200 degrees C).
Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9669.54 Kcal (40484 kJ)
Calories from fat	6443.68 Kcal
		% Daily Value*
Total Fat	715.96g	1101%
Cholesterol	2226.13mg	742%
Sodium	23585.4mg	983%
Potassium	3132.39mg	67%
Total Carbs	157.53g	53%
Sugars	55.41g	222%
Dietary Fiber	6.98g	28%
Protein	639.41g	1279%
Vitamin C	46mg	77%
Vitamin A	1.2mg	39%
Iron	3.7mg	20%
Calcium	19222.1mg	1922%

Amount Per 100 g
Calories	291.18 Kcal (1219 kJ)
Calories from fat	194.04 Kcal
		% Daily Value*
Total Fat	21.56g	1101%
Cholesterol	67.04mg	742%
Sodium	710.24mg	983%
Potassium	94.33mg	67%
Total Carbs	4.74g	53%
Sugars	1.67g	222%
Dietary Fiber	0.21g	28%
Protein	19.25g	1279%
Vitamin C	1.4mg	77%
Iron	0.1mg	20%
Calcium	578.8mg	1922%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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