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