BLT Mac and Cheese for 2

By lorik

Ingredients

• COOK:
• 1/2 lb. dry elbow macaroni
• SAUTÉ:
• 4 strips thin-sliced bacon, diced
• 2 Tbsp. minced shallots
• WHISK:
• 3 Tbsp. all-purpose flour
• 1/4 cup dry white wine
• 1 1/2 cups 2% milk, warmed
• 4 oz. sharp Cheddar, shredded
• 2 oz. smoked Gouda, shredded
• 1/2 tsp. Dijon mustard
• 2 Tbsp. dry white wine
• Tabasco sauce, salt, and black pepper to taste
• COMBINE:
• 1 Roma tomato, seeded and diced
• 2 Tbsp. minced fresh parsley

Details

Adapted from cuisineathome.com

Preparation

Step 1

Cook macaroni according to package directions; drain.

Sauté bacon in a medium saucepan until crisp, 6 minutes. Transfer bacon to a paper-towellined plate. Add shallots to drippings and cook over medium heat until fragrant, 30 seconds. Whisk in flour and cook 1 minute.

Whisk in 1/4 cup wine, then whisk in milk to incorporate. Stir in Cheddar, Gouda, and Dijon until cheeses are melted. Stir in 2 Tbsp. wine and season mixture with Tabasco, salt, and pepper. Stir in macaroni and divide between two serving dishes.

Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.

Per cup: 572 cal; 27g total fat (13g sat); 69mg chol; 548mg sodium; 53g carb; 2g fiber; 24g protein