CHEW, THE - Smokin' Bacon Mac and Cheese

By Rose-3

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

Details

Servings 1
Adapted from beta.abc.go.com

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.