Burt & Max’s Bacon & Caramelized Onion Mac N Cheese

BURT & MAX'S

MAC-N-CHEESE BASE:

1/4 LB BUTTER

5 OZ SHALLOTS, MINCED

2 EA THYME SPRIGS, PICKED & LIGHTLY CHOPPED

1 OZ CHOPPED GARLIC (BY VOLUME)

2/3 CUP A/P FLOUR

1 CUP WHITE WINE

1.5 QT HEAVY CREAM

1.5 QT HALF & HALF

2 TBLSP KOSHER SALT  

FRESHLY GROUND BLACK PEPPER, TO TASTE

HEAT A LARGE SAUCEPAN OVER MEDIUM HEAT. COOK SHALLOTS, THYME & GARLIC IN BUTTER UNTIL LIGHTLY CARAMELIZED, 5-10 MINUTES. SEASON WITH HALF OF THE SALT & PEPPER, THEN ADD THE FLOUR TO MAKE A ROUX, COOK FOR 4 MINUTES CONSTANTLY MONITORING ON LOW HEAT.  ADD WHITE WINE, THEN ADD BOTH CREAMS AND WHISK WELL TO INCORPORATE THE ROUX. COOK OVER MEDIUM HEAT, BEING SURE TO STIR OFTEN SO IT DOESN’T STICK AND BURN, UNTIL LIGHTLY THICKENED AND THE ROUX COOKS OUT, ABOUT 15-20 MINUTES. IF YOU ARE NOT USING IMMEDIATELY, COOL AND STORE FOR FUTURE APPLICATIONS. THE CREAM SAUCE CAN BE REFRIGERATED UP TO 5 DAYS OR FROZEN FOR UP TO 3 MONTHS.

CARMELIZED ONION & BACON MAC-N-CHEESE

12-16 OZ COOKED PASTA OF YOUR LIKING (SHORT PASTA WITH RIDGES AND HOLES IS BEST TO HOLD SAUCE)

1 CUP MAC-N-CHEESE BASE

2 OZ PROVOLONE CHEESE, SHREDDED

3 OZ MOZZARELLA CHEESE, SHREDDED

2 OZ CARMELIZED ONION

3 SLICES BACON, COOKED AND CHOPPED

2 TBLSP BREADCRUMBS, TOASTED (OPTIONAL)

WARM MAC-N-CHEESE BASE IN A LARGE SKILLET OVER MEDIUM HEAT, WHEN WARM ADD THE COOKED PASTA AND CONTINUE TO WARM, STIRRING FREQUENTLY. WHEN THE MIXTURE IS HOT, ADD THE REMAINING INGREDIENTS (EXCEPT THE BREADCRUMBS) AND STIR WELL TO INCORPORATE. WHEN THE MIXTURE IS HEATED THROUGH YOU CAN SERVE IMMEDIATELY OR CAN BAKE IN A CASSEROLE TO CREATE A TOASTIER MAC-N-CHEESE. TOP WITH TOASTED BREADCRUMBS IF DESIRED FOR A CRUNCHY TEXTURE.