This is about as indulgent as it gets for me these days! Homemade mac and cheese! I have never cared for most mac and cheese until I started making my own gluten-free version, I found most to be way to heavy and dense.
Cracked Out Bacon Macaroni and Cheese - Can't Stay Out of the Kitchen
Made with a good quality organic brown rice pasta, organic butter and milk, high quality cheeses organic if you can find them and smoked pasture-fed bacon from our wonderful farmer, there is little that can compare. The key to everything in life is moderation. I learned that after many years of extreme diets and extreme rules.
Should I eat mac and cheese every week or even every month for that matter? Absolutely not.
But, I make it a point to make this once or twice a year, I enjoy it so much more and I look forward to it. If made totally from scratch with high quality, organic and fresh ingredients, I believe eating things like this, once in a while, is still better than loading yourself up with those disgusting processed diet foods all the time!
I am sure of that. I think bacon is wonderful as an accent in dishes and in moderation. It has such a wonderful flavor and that crunch is perfect on top of a homemade mac and cheese like this. Also, you can certainly play around with different cheeses, I have found that cheddar and Manchego are my favorite, but you can really use any combination that you like. Melt butter in a large saucepan over a medium-high heat, add chopped onion, cook until tender about minutes.
Add rice flour, stir to form roux. Slowly add milk while stirring, heat until warm and thick. Add nutmeg, salt and pepper to taste. Save to favorites. Added to shopping list. Go to shopping list. Grease a 9xinch baking dish. Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Pour cream into a large saucepan over medium heat and season with salt and pepper. Measure about 2 tablespoons Cheddar cheese, 2 tablespoons fontina cheese, and 2 tablespoons Gouda cheese; set aside. Stir remaining Cheddar cheese, fontina cheese, and Gouda cheese into cream; cook, stirring frequently, until cheeses are melted and cheese sauce is smooth, about 5 minutes.
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Remove saucepan from heat. Mix pasta into cheese sauce until evenly coated; fold in bacon.
Pour macaroni and cheese into the prepared baking dish and top with reserved cheese mixture. Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes. You might also like.
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I made it! Easy Weeknight Bacon Mac 'n Cheese. Canadian Bacon Macaroni and Cheese. Easy Gluten-Free Macaroni and Cheese. Stovetop Macaroni and Cheese 72 recipes. Quick and Easy Back School Recipes Lindsay Warner. Rate and review.
Gluten-Free Mac & Cheese with Roasted Peppers, Jalapeños & Bacon
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