I really like this recipe. The cheeses are amazing. It truly is “fancy!”
Check out what my pals over at The Pioneer Woman had to say about this recipe:
” Make this sometime over the holidays. Serve it on Christmas Eve with your roast beef. Serve it the day after Christmas with a big Caesar salad. Eat it straight out of the pan after you’ve wrapped your last gift at 11:47 on Christmas Eve.”
I think I shall.
4 cups Barilla Macaroni
8 Tablespoons Land O Lakes Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Hormel Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
1/4 cup Gold Medal All-purpose Flour
2 cups Whole Or 2% TruMoo Milk
1/2 cup Borden Half-and-half
2 whole Eggland’s Best Egg Yolks, Beaten
Morton Salt And Pepper, to taste
1/2 cup Grated Gruyere Cheese
1/2 cup Grated Fontina Cheese
1/2 cup Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)
Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside.
Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.
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Quick Tip: Serve this fancy macaroni dish with a red meat and green salad.
Thank you to Ree Drummond for this great recipe.