Bacon Mac and Cheese

By Valarie

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

Details

Servings 1
Adapted from beta.abc.go.com

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.