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Tyler Florence's Ultimate Macaroni and Cheese with Peas & Bacon

By

Quick & Simple

Yield 8 servings
Prep Time fumins
Cook Time
Total Time
45 mins
55 mins
Oven Temp

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Ingredients

  • 1 pound(s) elbow macaroni
  • 3 tablespoon(s) unsalted butter
  • 3 tablespoon(s) flour
  • 4 cup(s)warm milk
  • 5-1/2 cup(s) Shredded sharp white Chedder cheese
  • Kosher salt and freshly groug pepper to taste
  • 1/4 cup(s) (chopped) fresh flat-leaf parsley
  • 1 tablespoon(s) olive oil
  • 4 slice(s)bacon
  • 1 large onion, diced
  • 2 clove(s) garlic (smashed)
  • 2 cup(s) frozen peas (thawed in a colander under cool water)

Details

Servings 8

Preparation

Step 1

1} Bring a large pot of salted water to a boil over high heat. Add the macaroni and
cook for 8 to 9 minutes, until al dente. Drain.
2} Preheat oven to 400°F. Melt the butter in a large, deep skillet over medium heat.
Whisk in the flour and cook for about 1 minute, stirring constantly to keep lumps frotr
forming. Gradually whisk in the milk and, whisking vigorously, cook until mixture is
thick and smooth.
3) Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese.
Season with salt and pepper, to taste. Add the cooked macaroni and the parsiey to
the skillet, and stir to coat. Scrape into a 3-quart baking dish and sprinkle with the
remaining 11/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
4} Meanwhile, warm the olive oil in a saute pan over medium heat. Add the bacon,
onion, garlic and thyme and saute for about 5 minutes to soften the onion, stirring.
Fold in peas and season with salt and pepper. To serve, scatter pea-and-bacon
mixture over the mac and cheese. Top with more cheese, if desired.

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