Description
Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.
Ingredients
- 1 (16 ounce) package elbow macaroni
- ¼ cup butter
- ½ cup sour cream
- 1 egg, beaten
- 2 tablespoons cream cheese, softened
- 4 cups grated Asiago cheese
- 4 cups grated Vermont Cheddar cheese
- 4 slices bacon
- 2 tablespoons butter
- 1 large onion, sliced thin
- 4 cloves garlic, minced
- ⅛ teaspoon brown sugar
- ¼ cup chopped fresh parsley
- ¼ cup panko bread crumbs
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon hot pepper sauce
Instructions
- Bring a large pot of lightly salted water to a boil
- add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream
- egg
- and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese
- reserving the remaining 2 cups of cheese for the topping.
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
- Preheat an oven to 400 degrees F (200 degrees C).
- Stir 2 tablespoons butter
- the onion
- and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low
- and add the brown sugar. Cook
- stirring occasionally
- for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon
- parsley
- and panko breadcrumbs into the onions
- transfer mixture to a small bowl and set aside.
- Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour
- and stir until the mixture becomes paste-like and light golden brown
- about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard
- paprika
- salt
- pepper
- and hot sauce. Remove sauce from heat and let cool for five minutes.
- Pour the sauce over the macaroni mixture
- stirring well. Transfer to a greased 9×13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
- Bake in preheated oven until bubbling
- hot and golden brown on top
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8