photo by Sara Remington
Ingredients
Preparation
Lesson Plan
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.
Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.
Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.
Spoon into bowls and serve hot.
Beer Pairing: Red Ale
Wine Pairing: Cabernet Sauvignon
Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/31dc1f93/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51191210A0Dmbid0Frss0Iepinr/story01.htm
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