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Mac & Cheese

kept byLynch05

1 lb elbow macaroni
3 Tbsp flour
1 cup caramelized onions
1 cup mild cheddar cheese, grated
2 cups breadcrumbs
3 Tbsp butter
6 strips bacon, cooked and crumbled
1-1/2 cups milk
1 cup monterey jack cheese, grated
4 oz cream cheese
2 cloves garlic, minced
Salt and pepper to taste
1 cup chopped parsley for garnish

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7 minutes.
  2. In a saucepan, cook bacon until crispy. Remove bacon, reserve drippings in saucepan.
  3. Add and melt 2 Tbsp butter in same saucepan over medium heat. Stir in the flour with a wooden spoon until smooth.
  4. Whisk in milk, stir until thick, about 2 minutes.
  5. Whisk in cheddar and monterey jack cheeses, then whisk in the cream cheese until.
  6. Stir in the caramelized onions, bacon and pasta.
  7. In a skillet over medium heat, combine breadcrumbs, garlic, butter, salt and pepper. Allow to toast.
  8. Serve into bowls and top with breadcrumbs and crumbled bacon. Sprinkle with parsley.



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