Lynn’s Sunday dinner Kentucky macaroni and cheese with maple-cured bacon
(from Lisalouisville’s recipe box)
Categories: Side dishes
Ingredients
- 1 pound thick-cut Kentucky maple-cured bacon
- 3/4pound elbow macaroni
- 3/4 pound cheddar cheese (preferably Kenny’s aged yellow cheddar), shredded
- 1/4 pound Gruyère cheese, shredded
- 1/4 pound Fontina cheese, shredded
- 1 cup butter, melted, and divided
- 2 cups plus 1/4 cup heavy cream
- 5 eggs
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, shredded
Directions
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Heat the oven to 400 degrees. Place the bacon on a sheet tray. Bake approximately 20 minutes until lightly crisp, turning strips halfway through. Remove from oven. Chop into 2-inch pieces; set aside. Lower the oven to 300 degrees.
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Add the macaroni to boiling salted water, according to package directions. Drain. Liberally spray a large (2 1/2- to 3-quart) baking dish with nonstick spray. Mix together all the cheeses in one bowl. Place 1/2-cup of butter, heavy cream, eggs, paprika, salt and pepper in a separate bowl; whisk until well blended. Set aside.
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Mix together the breadcrumbs, Parmesan cheese and 1/2-cup butter. Set aside.
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Place one-third of the macaroni in the baking dish. Spread one-third of the cheese over the macaroni, and top with one-third of the bacon. Place another third of the macaroni on top of the bacon, followed by a third of the cheese and a third of the bacon. Repeat each layer one more time.
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Whisk the cream and egg mixture again, making sure all the ingredients are well blended. Pour over the macaroni. Gently press down. Pressing too firmly will result in a very dense, spongy texture.
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r the baking dish with aluminum foil, and bake for 40 minutes. Top with the breadcrumbs, and place back in the oven for 10 to 15 minutes. Serves 8 to 10.