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

By devogirl

Nutritional Information
(per serving)

Calories 784
Total Fat 45g
Saturated Fat 24g
Cholesterol 111mg
Sodium 787mg
Total Carbohydrate 59g
Dietary Fiber 4g
Sugars --
Protein 35g
Calcium --

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 4 cups warm 1% milk
• 5 1/2 cups shredded sharp white Cheddar cheese
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup (chopped) fresh flat-leaf parsley
• 1 tablespoon olive oil
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 cloves garlic, smashed
• leaves, from 1/4 bunch fresh thyme (about 1 Tbsp.)
• 2 cups frozen peas, thawed in a colander under cool water

Details

Servings 8
Preparation time 10mins
Cooking time 55mins

Preparation

Step 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.

Preheat oven to 400ºF. 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 from forming. Gradually whisk in the milk and, whisking vigorously, cook until mixture is thick and smooth.

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 parsley 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.

Meanwhile, warm the olive oil in a sauté pan over medium heat. Add the bacon, onion, garlic and thyme and sauté 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.