Serve as delicious toppings for both sliders and macaroni cheese. Macaroni Cheese 2 Tbsp butter 1 onion, finely chopped 2 Tbsp Edmonds standard grade flour tsp dry mustard 2 cups Meadow Fresh milk, heated salt and. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. I used light Velveeta and 2 percent milk with great results. In a large pot, melt the butter and sprinkle in the flour. This is a simple and creamy basic mac and cheese says Allrecipes Allstar Christina. Cook the macaroni until still slightly firm.
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