Tyler Florence’s Ultimate Macaroni and Cheese with Peas and Bacon
Cal/Serv:
784
784
Yields:
8
8
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
45
mins
Total Time:
0
hours
55
mins
Ingredients
1 lb.
elbow macaroni
elbow macaroni
3 tbsp.
unsalted butter
unsalted butter
3 tbsp.
flour
flour
4 c.
warm 1% milk
warm 1% milk
5 1/2 c.
shredded sharp white Cheddar cheese
shredded sharp white Cheddar cheese
kosher salt and freshly ground black pepper
1/4 c.
fresh flat-leaf parsley
fresh flat-leaf parsley
1 tbsp.
olive oil
olive oil
4
slice bacon
slice bacon
1
large onion, diced
large onion, diced
2
clove garlic
clove garlic
leaves
2 c.
frozen peas
frozen peas
Directions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat oven to 400ºF. Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in the milk and, whisking vigorously, cook until 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, to taste. Add the cooked macaroni and the parsley to the skillet, and stir to coat. Scrape into a 3-quart baking dish and sprinkle with the remaining 11/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
- Meanwhile, warm the olive oil in a sauté pan over medium heat. Add the bacon, onion, garlic and thyme and sauté for about 5 minutes to soften the onion, stirring. Fold in peas and season with salt and pepper. To serve, scatter pea-and-bacon mixture over the mac and cheese. Top with more cheese, if desired.
