Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fontina, gruyere, white cheddar and bacon macaroni and cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Super Duper Cheesy White Macaroni and CheeseFaith, Hope, Love, and Luck.
Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook fontina, gruyere, white cheddar and bacon macaroni and cheese using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese:
- Get 1 lb elbow macaroni
- Get 1 tbsp olive oil
- Get 1 large finely chopped onion
- Take 4 cup milk
- Get 1 cup heavy cream
- Get 1/2 cup unsalted butter (1 stick)
- Prepare 3/4 cup all purpose flour
- Take 3 tbsp dijon mustard
- Make ready 1 tsp worcestershire sauce
- Make ready 2 tsp salt
- Take 1/2 tsp pepper
- Take 1 lb shredded white cheddar
- Prepare 4 oz gruyere
- Get 6 oz fontina
- Take 1 lb cooked and coarsely chopped bacon
This macaroni and cheese recipe is made with Gruyère, Fontina, Sharp Cheddar, and Parmigiano-Reggiano. Remove from the heat, season with the salt and pepper, then cover and set aside. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Betty demonstrates how to make Bacon White Cheddar Macaroni and Cheese.
Instructions to make Fontina, Gruyere, White Cheddar and Bacon Macaroni and Cheese:
- Bring a large pot of salted water to a boil and cook macaroni until barely al dente. Drain and return to pot.
- Heat olive oil over medium-high heat in a large saucepan. Add onions and cook till soft. Add butter and cook until melted, stir in flour. Stir constantly for 2 to 3 minutes.
- Preheat oven to 350
- Whisk milk and cream into flour mixture until smooth. Reduce heat to low and whisk until it starts to thicken.
- Stir in mustard, Worcestershire sauce, salt and pepper. Add white cheddar, fontina, and gruyere and stir until melted.
- Fold bacon and macaroni into cheese sauce until coated. Spread mixture in 3-quart baking dish.
- Bake for 25 minutes or until lightly golden and bubbling.
This side dish is enjoyed by little kids–and big kids as well! Macaroni and cheese is my favorite kind of comfort food. It's a carboholic's absolute weakness involving creamy, stringy cheesy goodness. I usually like to add that crunchiness to my mac and cheese but the bacon takes real good care of that on this one. Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth.
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