- 12
- 20 mins
- 60 mins
Ingredients
- 16 ounces, weight White Button Or Cremini Mushrooms, Quartered
- Olive Oil, For Drizzling
- Kosher Salt And Black Pepper To Taste
- 8 slices Thick Cut Bacon
- 2 whole Yellow Onions, Peeled, Halved, And Thinly Sliced
- 5 Tablespoons Butter, Plus More For Buttering The Pan
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Grated Gruyere Cheese
- 1/2 cup Grated Fontina Cheese
- 4 ounces, weight Goat Cheese (chevre)
- 1-1/2 pound Macaroni
- 1/4 cup All-purpose Flour
- 2 cups Whole Milk
- 1/2 cup Half-and-half
- 2 whole Eggs, Beaten
- 4 ounces, weight Crumbled Gorgonzola Or Other Blue Cheese
Preparation
Step 1
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This is one of my all-time favorite recipes, and I make it on tomorrow’s episode of my Food Network show. It also appears in my second cookbook, and was slightly adapted from my old
recipe from the old days of 2009. I wanted to share it with you today (with the cookbook pics, which are more recent than the 2009 post) in case you’ve never gotten a chance to make it.
To say this mac-and-cheese recipe is a treat is a wild underestimation. It’s so good, it makes grown men cry. After I made it on the day we filmed tomorrow’s show (that tense is messing with my head) I shared it with the cameramen. And they did, in fact, cry. With British accents, too!
Here’s how you make it.
Then fry up some bacon until it’s nice and chewy…but not crisp! It’ll bake later on, so you want to make sure it has room.
Drizzle them with olive oil, then sprinkle with salt and pepper. Toss them with your hands, then roast them in the oven for about 20 to 25 minutes, until they’re deep golden brown. Shake ‘em in the pan once during the roasting time to make sure the cook evenly. Set these aside.
Next up, saute the onions in 1 tablespoon of butter over medium-low heat for about 15 minutes or so, until they’re nice and golden brown and caramelized. Set these aside, too.
Now, to make the sauce, melt 4 tablespoons butter in a large pot over medium heat.
And whisk it until it’s nice and smooth.
Pour in some whole milk, whisking constantly, then let the mixture cook and bubble up for 3 to 5 minutes, until it’s starting to get nice and thick.
When it’s thickened up a bit, pour in a little half-and-half for extra richness…
And pepper. Stir it around and make sure it’s nice and hot.
Next, beat a couple of eggs and grab 1/4 cup of the hot sauce. Drizzle in the hot sauce while you stir it with a fork. This’ll temper the eggs so they won’t scramble when you throw ‘em right into the pot.
Then just pour the egg mixture right in, stirring as it goes. The egg just gives the whole thing an extra richness, because this dish isn’t the least bit rich otherwise.
Stir it around until the cheese is melted…
Then throw in the macaroni and stir it around to combine.
Eggs, Beaten
Preheat the oven to 425 degrees. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside.
In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.
To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly.
Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine.
Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in and stir them around to melt.
Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.
Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously.
I’m also not a big fan of mushrooms – I’m thinking broccoli might be a nice addition, or maybe zucchini
This looks great except for all the cheeses. My family only likes cheddar out of everything you listed. Maybe we’ll add some jack. They know when “weird” cheeses are added.
KathyR: Just leave out the Blue cheese. They won’t notice the others!! Personally, I wouldn’t add the moldy stuff either…. lol. My husband has grown to like it, but not me! At 47, I still can’t stomach it!
Yum, but is it crazy salty? Wish I could make it tonight!
And on another note, I keep seeing so many people blogging about your chocolate sheet cakes the past few days. It’s a sign I need to make it!
You are absolutely correct. Getting out of my first trimester and getting over nausea, this looks like a good way to get back in the food saddle!
That actually sounds fantastic and a great way to make this gluten free. Of course you’ll need to sub out the flour as a thickener but most GF cooks have a method for that.
I make one like this with some kale and a bit of dried mushrooms in their “rehydrating” liquid. I am DEFINITELY adding bacon and blue cheese next time. Oh baby. Here’s the recipe with the kale and such; it’s a good one for vegetarians (which I am not):
Oh man this looks really good! Maybe someone (or me) will make it for my birthday next week!
Oh my! I think I need to make this immediately!! All those yummy cheeses?? Are you kidding? I can’t wait to make it! Thanks! (And I think I have your 2nd cookbook?)
I have made your mac and cheese recipe many times and it’s always a hit. Soo yummy. This looks really good with the addition of bacon and mushrooms.
I wish I had all the ingredients to make this right now!!!
Heather of Kitchen Concoctions
Question for you and ‘the gang’: Growing up in California, LARGE Elbow Macaroni was found in homemade mac’n'cheese. The boxed kind used the Small variety. Since moving to Georgia, I have not been able to locate the large kind. It really seems to make a difference to us. We actually have a friend ship it from CA.. We ration and savor it dearly!
Wow! Have to make this one.
I own a cheese store and cannot wait to make this!
What he doesn’t know is that my lactose intolerance does not include goat cheeses and some hard cheeses from jersey cows…. So my daughter calls me a ‘cheating Vegan’ haha!! I’ve found that ‘Daiya’ brand cheeze substitute is a pretty good alternative to the real thing… [I've also lost over 100# along the way!]
Wow! Mac n cheese put on a fancy suit and strut its stuff!! I like it! Sometimes regular mac and cheese gets too dull for me the added bacon, onions and mushrooms are a nice added variety
Dang. I need to make this!
I just thought I would let you know that you have male fans out here. I am very much into healthy living and eating; not too big of a fan for regular Mac&Cheese but yours sounds wonderful. I would definitely make it for a special occasion; then maybe any occasion would be special if you had this. This is something I will work into my diet, just not that often. Keep up the good work.
This looks great! I’d like to make it without mushrooms; I hate mushroom. Would I have to change the recipe in any other way, or could I just leave out the mushrooms?
My husband loves it when I make “Fancy Mac and Cheese” based on your previously posted recipe. The addition of bacon and sauteed onions always make it extra special.
I’ve never tried goat cheese….perhaps this recipe will make me do just that! Enjoying your show!!
HAHAHAAAA!!!!! Shirley, that is SO me!!! I have been a Vegan for over 2 years now, and can’t or shouldn’t eat most of Ree’s recipe’s!! But I can dream!!!!! {or make them for someone else!!}
What a delightful combination! Thank you-I will make this tonight!
I watched you make this on your show this morning, and have decided next time all my kids…..which includes big guys with “big” appetites, I’m going to make this. It looks fab
YUM. Kinds of like the extra rich pasta carbonara we make with home cured guanciale. Cheese, pork products and carbs. Can’t go wrong!!
Thanks Ree for this recipe and I taped your show this morning so Ill have to have my family watch it while I make it!
I made this a couple days ago, and though it still was wonderful, I thought the Gorgonzola (bleu cheese) flavor made a little too much “statement” instead of blending with the other heavenly cheeses. I thought maybe feta might make a good substitute. It has a similar texture to the blue cheese but is delicious melted, not so strong a flavor as the bleu.
Does it have to be whole milk? We don’t use it normally and I hate buying a jug only to use a little bit. Would 2% work (especially since you’re also adding half and half)?
Inspired by a trip to ABQ, these ridiculously easy enchiladas will make your skirt fly up in a major way.
Add a Pinch