A couple of weeks ago, we went on a little staycation with my husband's family. We rented a nearby cabin and everyone was assigned one meal to prepare. We got breakfast and ended up having one package of bacon leftover from the soiree. To use up the leftovers, I came up with this ultra cheesy bacon pasta that is a spin off of Rachael Ray's Macaroni and Cheddar Cheese. If you are looking for something full of fat a comforting, look no further. This was soooooo good!
6 - 8 servings.
Ingredients:
10 - 12 slices of Bacon, chopped roughly (kitchen shears make this quick)
2 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk
1 tablespoon Dill
1/2 teaspoon Ground Nutmeg
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper
10 ounces Monterey Jack Cheese, shredded
10 ounces Cheddar Cheese, shredded
1 pound pasta, cooked al dente
2 tablespoons Butter
1 cup Panko Bread Crumbs
Directions:
In a large saucepan over medium heat, cook the bacon until crispy, remove from pan using a slotted spoon and set aside on a plate lined with paper towels. Drain the grease, but don't wipe or clean the pan. Return the pan to medium heat and add the 2 tablespoons butter. Once the butter has melted and is a bit foamy, add in the flour and stir with a whisk for about 3 minutes, giving the flour a chance to cook. Slowly add in the milk, continuing to whisk. Once the sauce has thickened up a little, add the cooked bacon, dill, nutmeg, garlic powder and onion powder. Salt and pepper to taste. Stir in the cheeses and allow to melt. Add the cooked pasta and stir until covered with sauce. Transfer pasta to a baking dish.
In a medium frying pan over medium heat, melt the remaining 2 tablespoons of butter, then add in the bread crumbs and cook stirring until lightly toasted. Sprinkle over pasta. Place the pasta under a hot broiler until the bread crumbs brown a bit and cheese bubbles.
Ingredients:
10 - 12 slices of Bacon, chopped roughly (kitchen shears make this quick)
2 tablespoons Butter
3 tablespoons Flour
1 1/2 cups Milk
1 tablespoon Dill
1/2 teaspoon Ground Nutmeg
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper
10 ounces Monterey Jack Cheese, shredded
10 ounces Cheddar Cheese, shredded
1 pound pasta, cooked al dente
2 tablespoons Butter
1 cup Panko Bread Crumbs
Directions:
In a large saucepan over medium heat, cook the bacon until crispy, remove from pan using a slotted spoon and set aside on a plate lined with paper towels. Drain the grease, but don't wipe or clean the pan. Return the pan to medium heat and add the 2 tablespoons butter. Once the butter has melted and is a bit foamy, add in the flour and stir with a whisk for about 3 minutes, giving the flour a chance to cook. Slowly add in the milk, continuing to whisk. Once the sauce has thickened up a little, add the cooked bacon, dill, nutmeg, garlic powder and onion powder. Salt and pepper to taste. Stir in the cheeses and allow to melt. Add the cooked pasta and stir until covered with sauce. Transfer pasta to a baking dish.
In a medium frying pan over medium heat, melt the remaining 2 tablespoons of butter, then add in the bread crumbs and cook stirring until lightly toasted. Sprinkle over pasta. Place the pasta under a hot broiler until the bread crumbs brown a bit and cheese bubbles.
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