I was in a cheesy pasta kind of mood, and as I was flipping through one of my many recipe binders from Cooking Light Magazine I came across this one and decided today would be the day to try it. I used Applewood Smoked Bacon from Trader Joe's and it added sooo much flavor and depth. I also used their Chicken Spinach Asiago Sausages, but buy the fresh ones not prepackaged, they are so yummy. Next time I would put it in the oven less, broil it for a few minutes and that's it. I felt like it stole a lot of my sauciness (if that makes sense).
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| the ingredients |
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| I knew I would find another use for my milk frother thermometer! |
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| getting the goodies ready |
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| whisk, whisk, whisk |
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| mix everything together |
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| top with lots of cheddar cheese and broil |
http://www.myrecipes.com/recipe/bacon-mac-10000001918488/ <--link to the recipe
Mac n' Cheese Basics
- Temperature is crucial to a successful sauce. If the cheese gets too hot, the sauce can crudle or develop a grainy texture.
- Pick the perfect cheese for best texture. Hard, aged cheese don't melt easily or smoothly, especially in lower-fat recipes.
- Punch up the flavor and add color. Stir in tomatoes, green onions, roasted bell peppers, sauteed squash, grilled eggplant, or your favorite vegetables.
- Add flavor and texture with tasty toppings. Top with buttery fresh breadcrumbs, extra cheese, or a mixture.
- 4. Salt pasta cooking water. This barely bumps up the sodium but makes a big difference in the overall flavor.
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