This foolproof recipe doesn’t take much more time or effort and it will be worlds apart in flavor and texture. Sure, you could whip up one of those blue cardboard boxes with that package of cheese dust, in practically no time. Cook it low and slow, stirring often, so your sauce doesn’t break or burn to the bottom of your pan. When reheating, you may need to add a little cream or some milk to help reconstitute the cheese. You could even freeze them in smaller portions for easy lunches or snacks. Gallon freezer bags also work great, especially if you have a vacuum sealer. This will help get it out when you’re ready to reheat down the road. If you’re planning to freeze it in a plastic container, coat the inside with butter first.
#Pioneer woman mac and cheese bacon mac#
In the rare instance that you have a lot of mac and cheese leftover or maybe you want to make it ahead of time, it freezes exceptionally well. It’s perfect for any occasion, anytime of the year. The versatility of mac and cheese is what makes it such a fan favorite among children and adults. Dress it up with some ground hamburger, smoked sausage, shredded chicken, or even broccoli or peas. If you’re looking for a main dish, you’ve once again picked a stellar option. It would also pair very well with The Pioneer Woman Salisbury Steak recipe. You just can’t have one without the other. They go together like croutons on a salad or hard pretzels in pub cheese. Mac and cheese is an absolute must-have side dish for sweet and spicy barbecue. Absolutely no one is turning down a bowl of cheesy pasta. Who is going to stop you from living your best life? Not me, that’s for sure. Having white chicken chili tonight? Why not serve it with a side of mac and cheese? This is one of those dishes that goes great with just about everything. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.How to Serve Pioneer Woman Mac and Cheese To serve, scatter the bacon mixture over the mac and cheese.Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Add the bacon, render the fat and cook until crispy. Bake for 30 minutes, or until hot and bubbly. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Strain the solids out of the milk and whisk it into the butter and flour mixture. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Melt the butter in a large, deep skillet over medium-high heat. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves.Add the macaroni and cook for 8 to 9 minutes, until al dente. Bring a pot of salted water to a boil over high heat.Either way YUM YUM YUM! (Try not to eat the whole pot!).Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.Pour in drained, cooked macaroni and stir to combine.Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour egg mixture into sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.Pour in milk, add mustard, and whisk until smooth.Cook mixture for five minutes, whisking constantly. n a large pot, melt butter and sprinkle in flour.Macaroni should be too firm to eat right out of the pot.
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