Macaroni and Cheese Wedges, Cast-Iron

By MarieR

If you don't have a wedge pan. you can prepare this recipe in a muffin pan.
Taste o he South Magazine, Sept/Oct 2014, Page 66.

Ingredients

• Yield: 6 servings
• 3 tablespoons unsalted butter, divided
• 1/2 cup grated Parmesan, divided
• 1 large yellow onion, thinly sliced (about 3 cups)
• 6 slices bacon, cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dry ground mustard
• 1/4 teaspoon crushed red pepper
• 1 large egg
• 1 cup shredded fontina cheese
• 1 tablespoon chopped fresh chines
• 1 cup elbow macaroni, cooked Garnish: chopped fresh chiues

Preparation

Step 1

1. Preheat oven to 350°. Grease wells of a cast-iron wedge pan with 1 tablespoon butter. Sprinkle evenly with 1/4 cup Parmesan. Set aside.
2. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, 20 to 35 minutes. Remove from skillet, and set aside.
3. Add bacon to skillet; cook until crisp, approximately 8 minutes. Using a slotted spoon, remove bacon from pan, and set aside. Reserve 1 tablespoon rendered bacon fat in pan. Add flour; cook 1 minute, whisking constantly. Add milk, salt, mustard, and red pepper, whisking until smooth. Cook, stirring frequently, until thick and bubbly, approximately 5 minutes. Reduce heat to low.
4. In a small bowl, whisk egg. Gradually whisk in 1/2 cup hot milk mixture; w3hisk egg mixture into remaining milk mixture in pan. Add fontina, stirring until melted. Add onion, bacon, chives, and cooked pasta, stirring to combine.
5. Divide mixture evenly among wells. Top with remaining 1/4 cup Parmesan.
6. Bake until cheese melts, approximately 15 minutes. Let cool 10 minutes before serving. Garnish with chives, if desired.