MMmmmmac n cheese!

Posted on July 14, 2011. Filed under: Deserts, Main Course | Tags: , , , |

Not sure why, well probably because of the mac and cheese mom had at the Floyds on my birthday, I’ve been wanting mac and cheese with bacon in it for awhile. And you know me, I have to make it home made. The other day I stumbled on a strawberry rhubarb crisp recipe and then I wanted that…so that’s how tonight’s dinner happened. For some reason, the crisp is a little runny but still very tasty. The mac and cheese recipe is a varation on an Alton Brown recipe, I just added bacon and used a different blend of cheeses (and probably more, really). Enjoy!

Mac and Cheese
(From Good Eats, Early Years page 309)

8 oz elbow macaroni (I used 14)
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tbsp ground mustard
1/2 tsp paprika
1/2 cup onion (I used 1/4 cup)
3 cp milk
1 large egg
9 oz sharp cheddar ( I used a mix of sharp cheddar, vermont cheddar and gouda)
1 tsp kosher salt
1/2 tsp freshly ground pepper
3 oz cheddar
3 tbsp butter
1 cup Panko breadcrumbs
1/2 lb bacon (my own addition, cook it)

  1. Preheat the oven to 350
  2. Cook the macaroni al dente, drain and put aside.
  3. Melt the butter in a saucepan over medium heat. Whisk the flour and cook until the mixture is pale blond, stirring occasionally. Whisk in the mustards, paprika, and onion. Whisk in the milk and cook, whisking constantly until slightly thickened and remove from heat.
  4. Lighty beat the egg in a small bowl. Add a few ounces of milk mixture and whisk to combine. Whisk the egg mixture back into the milk mixture. Stir in the cheese, salt and pepper. Fold in the macaroni and pour into a 4 quart casserole dish.
  5. Top the casserole by sprinkling the remaining cheese, then toss the bread crumbs with the melted butter and sprinkle them over the cheese.
  6. Bake for 30 minutes, cool for 5 then eat!


Strawberry Rhubarb Crisp

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann’s
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

  1. Preheat the oven to 350 degrees F.
  2.  For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  3.  For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

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