Bake until bubbly and golden, about 20 minutes. Dot the top with the goat cheese.Ĭhop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. ![]() ![]() Drizzle half of the squash with olive oil. Carefully cut the butternut squash in half lengthwise and remove the seeds. Drain, rinse with cold water to stop the cooking process and set aside. Repeat with another layer of onions and the remaining macaroni mixture. Cook the macaroni until al dente according to the package instructions. Stir in the cooked macaroni until completely coated.Īdd half of the onion mixture to a 9-by-13-inch baking dish. Taste and season with salt and pepper as needed. Add the Cheddar and processed cheese, stirring until completely melted. Cook until thick and bubbling, 8 to 10 minutes. Continue to whisk as you add the milk, then the heavy cream. Cook the flour, stirring, for a minute or so. Sprinkle in the flour, whisking to combine. Melt 4 tablespoons of the butter in a large pot over medium heat. While the onions cook, make the cheese sauce for the macaroni. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes. ![]() Return the skillet to the heat and add the garlic, onions and thyme. Pour away all but 2 tablespoons of the bacon grease. Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.įry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes.
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