MAC & CHEESE WITH PEAS & BACON
Prep: Cook: 1 hr., 20 mins
Ready in: 1 hr., 20 mins
1 pound elbow macaroni kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
extra-virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water
Cooking Instructions
Bring a pot of salted water to a boil over high heat. Add 1 pound elbow
macaroni and cook until al dente, about 8 to 9 minutes, and drain. Preheat
oven to 400 degrees F.
Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high
heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute,
stirring constantly to keep lumps from forming.
Gradually whisk in 4 cups warm whole milk. Whisk vigorously, and continue to
cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp
white cheddar cheese and continue stirring until the cheese is melted.
Season the cheese sauce with salt and pepper, then add cooked macaroni to
the pan. Mix well until macaroni is fully coated with the cheese mixture.
Scrape contents of pan into a 3-quart baking dish and sprinkle the top with
1 1/2 cups shredded sharp white cheddar cheese.
Bake for 30 minutes, or until hot and bubbly. As the Mac & Cheese is baking,
heat a 2-count of olive oil in a saute pan. Add 4 slices of bacon, cut
crosswise into thin strips, 1 large onion (diced), 2 garlic cloves
(smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5
minutes, until onion is softened. Fold in 2 cups frozen peas (thawed under
cool water), and season with salt and pepper.
Remove mac & cheese from the oven. Scatter the top of the mac & cheese with
the pea and bacon mixture and serve
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