Serve as delicious toppings for both sliders and macaroni cheese. Ingredients 400g macaroni 25g unsalted butter 25g plain flour 400ml whole milk 2 tsp Dijon mustard 75g Cheddar, grated 75g Gruyre, grated, plus extra. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Add milk to mixture, bring to a low boil, then add your cheese and cook until melted, creamy add combined. Add flour, salt and pepper and whisk together until smooth. In a separate pan melt butter and cream cheese and mix well. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Start by boiling your water and cooking macaroni according to package directions.
Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Add the cooked pasta and stir until combined. Remove from heat and stir in the salt, pepper, and 2 cups of cheddar cheese, and whisk until smooth. Let cook for a few minutes, until thickened. Cook for a couple of minutes, whisking constantly. Slowly add the milk, a little at a time, whisking so there are no lumps. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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