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Ingredients
- 2/3 Box Elbow Macaroni (about 10 ounces)
- 2 tablespoons Butter
- 16 ounces Grated Mild Cheddar Cheese
- 1/2 Medium Onion
- 1 Large Egg
- 4 Slices thick cut hickory bacon
- 1 cup Milk
- 1/2 cup Evaporated Milk
- 1/2 cup Heavy Cream
- 2 tablespoons Bread Crumbs
- 2 teaspoons Crushed Red Pepper
- Salt and Pepper to Taste
Preparation
Step 1
step 1
ingredients
instructions Preheat oven to 400 degrees F.
step 2
ingredients 2/3 Box Elbow Macaroni (about 10 ounces)
instructions Cook elbow macaroni and set aside.
step 3
ingredients 1/2 Medium Onion
instructions Grate onion, saving any juice released.
step 4
ingredients 4 Slices thick cut hickory bacon
2 tablespoons Butter
instructions In medium cast iron pot, melt butter. Add onion and bacon, sauté until cooked.
step 5
ingredients 12 ounces Grated Mild Cheddar Cheese
1 Large Egg
1 cup Milk
1/2 cup Evaporated Milk
1/2 cup Heavy Cream
instructions Add macaroni, milks, and heavy cream. Stir in egg. Stir in 3/4 of the cheese, set the remaining aside.
step 6
ingredients 2 teaspoons Crushed Red Pepper
Salt and Pepper to Taste
instructions Add crushed red pepper, salt and pepper and stir.
step 7
ingredients
instructions Divide between your 6-8 ramekins.
step 8
ingredients Remaining cheese
2 tablespoons Bread Crumbs
instructions Evenly sprinkle remaining cheese and bread crumbs on each ramekin.
step 9
ingredients
instructions Bake in over on top shelf for 10-15 minutes or until cheese has crusted. Remove and serve.