A New Twist on Macaroni and Cheese

I love homemade macaroni and cheese. My dad used to make it all the time when I was growing up. And even as good as it is, it’s a little time consuming to get it just right. (But that’s how a lot of good things are.)

Seeing as how I got spoiled on homemade cheese sauce, I won’t eat stuff like EasyMac…or anything close to it. I make baked macaroni and cheese instead. But I’ve found a new way to make macaroni that doesn’t need to be baked but can instead be made on the stove top.

There are a few simple ingredients to make this dish:

  • 1 pound of corkscrew pasta
  • 3/4 pound of bacon, crumbled
  • 3 cups of heavy cream
  • 2 cups of sharp cheddar cheese
  • salt to taste + enough to salt the pasta water
  • pepper to taste

Here’s what you need to do:

Cook your pasta according to the directions. Once cooked, drain but don’t rinse the pasta. Meanwhile, place a saute pan over high heat for several minutes. When hot, add the bacon and cook until browned and crispy, but not scorched. Remove bacon, placing on paper towels and drain the pan of grease. Scrape up any bits on the bottom and put with the grease. Return pan to the stove at medium-high heat. Add cream and bring to a boil. After boiling, reduce heat and allow to simmer until the cream has reduced, about 3 minutes. Add cheese and crumbled bacon. Stir well and cook over medium-high heat, intermittently stirring, until cheese has melted and mixture thickens, about 3 minutes. Season with salt and pepper. Stir pasta and cheese sauce together. Place over medium heat and simmer for approximately 1-2 minutes to thicken sauce before serving.

Jon and I enjoyed this dish quite a lot. In the end, I think I have decided that I love my true homemade cheese sauce better but that this is certainly very good. Give it a try and let me know what you think!