We all love macaroni and cheese, but I will never prepare the boxed kind to my son chagrin. On my quest to find the simplest and most decadent recipe, pretty much all my cookbooks came off the shelves. The below recipe is my adaptation. Simple, deliciously sinful and gooey… with lots of cheese and bacon…. my kind of dish. The best part of it: 25 minutes and you have a great dish that your children, and adults. will devour.
From me to you, start the sauce at the same time you start the macaroni pasta, you want them piping hot to help the last bits of cheese to melt.
STOVE TOP MACARONI AND CHEESE
8 slices of center cut bacon, cut into 1/4 inch thick pieces
2 tablespoons unbleached all purpose flour
2 cups warm whole milk
1 teaspoon salt
1/4 teaspoon ground dry mustard
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 1/2 cup shredded American cheese
1 1/2 cup shredded sharp Cheddar cheese
1 tablespoon minced fresh chives
8 cups hot cooked elbow macaroni (about 3 cups uncooked)
In a 10-inch cast iron skillet, cook bacon over medium heat until crisp, 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.
Cook pasta per manufacturer directions.
Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, approximately 15 minutes.
Remove from heat. Add cheese, stirring until melted and smooth. Stir in bacon, chives and cooked macaroni.