Skillet Bacon Mac and Cheese

Name: Skillet Bacon Mac and Cheese
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat; 1 teaspoon dry mustard, or to taste; 59 milliliters flour; 2 Tbsps chopped fresh flat-leaf parsley; 0 teaspoons ground cayenne pepper; 237 milliliters grated Gruyere cheese; 59 milliliters heavy cream; 237 milliliters milk; 0 teaspoons nutmeg; 355 milliliters panko (Japanese) bread crumbs; 454 grams dry pasta (recommended: elbow macaroni, shells, penne, etc.); 6 servings Salt and freshly ground pepper, to taste; 473 milliliters grated sharp Cheddar cheese; 59 milliliters unsalted butter; 710 milliliters hot whole milk; 237 milliliters plus 1/2 cup grated Parmesan cheese

You can never have too many main course recipes, so give Skillet Bacon Mac and Cheese a try. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 41g of protein, 46g of fat, and a total of 913 calories. This recipe serves 6. If you have flat-leaf parsley, sharp cheddar cheese, plus, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.

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Sauce

Equipment you will use

Frying Pan

Oven

Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.

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Pasta

Water

Equipment you will use

Oven

Pot

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce.

Ingredients you will need

Parmesan

Cayenne Pepper

Mustard Powder

Cheese

Gruyere

Sauce

Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.

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Seasoning

Cream

Milk

In another large skillet, cook the bacon until crispy and golden brown.

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Bacon

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Frying Pan

Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

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Cooked Bacon

Bacon Drippings

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Frying Pan

Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni.

Ingredients you will need

Breadcrumbs

Cooked Pasta

Bacon Drippings

Macaroni

Parsley

Sauce

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Bowl

Sprinkle the top with 1/2 cup Parmesan cheese.

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Parmesan

Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon.

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Cooked Bacon

Sauce

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Oven

Let sit 5 minutes before serving.

Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.

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Butter

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Sauce Pan

Frying Pan

Oven

Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes.

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All Purpose Flour

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Whisk

Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil.

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Sauce

Milk

Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more.

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Nutmeg

Pepper

Salt

Remove from the heat.

Equipment

Ingredients

Servings:

6slices

bacon, cooked, reserve 1/4 cup rendered bacon fat 1teaspoon

dry mustard, or to taste 59milliliters

flour 2Tbsps

chopped fresh flat-leaf parsley 0teaspoons

ground cayenne pepper 237milliliters

grated Gruyere cheese 59milliliters

heavy cream 237milliliters

milk 0teaspoons

nutmeg 355milliliters

panko (Japanese) bread crumbs 454grams

dry pasta (recommended: elbow macaroni, shells, penne, etc.)6servings

Salt and freshly ground pepper, to taste 473milliliters

grated sharp Cheddar cheese 59milliliters

unsalted butter 710milliliters

hot whole milk 237milliliters

plus 1/2 cup grated Parmesan cheese

Recommended wine: Lambrusco, Riesling, Chenin Blanc

Macaroni and Cheese works really well with Lambrusco, Riesling, and Chenin Blanc. With rich, cheesy mac & cheese you'll want to cleanse the palate with something crisp and acidic. We recommend Chenin Blanc, Riesling, or dry Lambrusco if you're in the mood for a red. The Cleto Chiarli Lambrusco di Sorbara Vecchia Modena with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Cleto Chiarli Lambrusco di Sorbara Vecchia Modena

Silky on the palate, this wine offers fresh acidity and light fruit.A great pairing with pasta like tortellini, boiled meats and the most typical dishes of the Modena cuisine.