Bacon Tomato Mac and Cheese

Corner Bakery Copycat Recipe

12 ounces (3 cups) uncooked elbow macaroni
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 1/2 cups milk
8 ounces American Cheese, shredded
8 ounces Sharp Cheddar Cheese, shredded
1 medium (1 cup) tomato, seeded, chopped
4 slices (1/3 cup) crisply cooked bacon, crumbled
1/4 cup coarsely chopped parsley

Crumbled bacon, if desired. Cook macaroni according to package directions; drain. Melt butter with olive oil in a 3 quart saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and ground red pepper. Continue cooking, stirring constantly, until mixture is bubbly and very lightly browned (1 to 2 minutes).

 Add milk, 1/4 cup at a time, stirring constantly, until mixture is thickened (5 to 7 minutes). Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley; stir until well mixed.Garnish with additional crumbled bacon, if desired.

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