Tyler's Ultimate Macaroni and Cheese
Stephanie
ooey, gooey and super yummy!
ingredients
- Kosher salt
- 1 pound elbow macaroni
- 3 tablesppons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups warm milk
- 5 1/2 cups shredded sharp white Cheddar cheese
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 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 of fresh thyme
- 2 cups frozen peas, thawed ina colander under cool water
directions
- 1
Bring a pot of salted water to boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- 2
Preheat the oven to 400 degrees.
- 3
Melt the butter in a large, deep skillet over medium heat, whisk in the slour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth. Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. SEason with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the mcaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the reamining 1 1/2 cups of cheese. Bake for 30 minutes, or until hot and bubbly.
- 4
While that’s going, heat a 2 count of olive oil in a saute pan. Add the bacon, onion, garlic, and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.
- 5
To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoky pea mixture on each spoonful!
Source: Stephanie
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