Bacon, Tomato Mac and Cheese - Dallas News | myFOXdfw.com

Bacon, Tomato Mac and Cheese

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Thanks to Chef Courtney Smith of the Corner Bakery Cafe for this recipe.

Overall Recipe (serves 4):
·    ¾ lb. Raw pasta - be sure to cook pasta in salted water. (We use Pipette Pasta but any shape will do)
·     4 cups    Cheese Sauce - see recipe below
·    8 - 10 Bacon Strips - cooked and chopped
·    ½ cup Tomatoes Diced
·    1 cup Bread Crumbs topping

·    Heat a large sauté pan on the stove over medium heat
·    Add the bacon and cook until it begins to sizzle
·    Add the diced tomatoes and sauté for 30 seconds
·    Add the cheese sauce and bring to a boil
·    Add the cooked pasta, reduce the heat and simmer with the sauce for approximately 2 -4 minutes  
·    Place in your serving dish and topped with the bread crumb topping

Cheese Sauce Ingredients:
·    3 Tbsp. Butter
·    1/3 cup    Flour
·    4 cups Milk - whole
·    1 cup Old English Cheddar - shredded
·    2 cups Mild Cheddar Cheese - shredded
·    1 cup American Cheese - shredded or small dice
·    Salt & pepper to taste

Cheese Sauce Recipe:
·    In a sauce pan over medium heat, make the roux by melting the butter and add the flour
·    Stir together and let it cook until the color becomes pale golden with a slight nutty aroma - about 3 - 4 minutes
·    Slowly add ½ the milk and whisk constantly to blend the roux into the milk
·    Once that is smooth add the rest of the milk and whisk together - continue whisking until it reaches a boil - reduce heat and simmer about 4 - 5 minutes
·    Add the cheese and whisk to blend together
·    You can cool for future use or add the hot sauce to the bacon & tomato

Bread Crumb Topping Ingredients:
·    1 cup Panko Bread Crumbs
·    2 Tbsp. Olive Oil
·    ¼ tsp. Chopped Garlic
·    1/16 tsp. Cayenne Pepper
·    ½ tsp. Parsley

Bread Crumb Topping Recipe:
·    In a sauté pan add the olive oil & garlic and begin to sauté
·    Add cayenne pepper and bread crumbs
·    Sauté until the bread crumbs begin to brown
·    Remove from heat and fold in parsley

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