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Back Porch White Mac and Cheese

Source of Recipe


From "The Outdoor Table" by April McKinney



List of Ingredients



• 12 ounces uncooked elbow macaroni
  
• 6 to 8 slices bacon
  
• ½ cup chopped white onion
  
• ¼ cup (½ stick) butter
  
• ¼ cup all-purpose flour
  
• 3½ cups whole milk
  
• 1 tsp salt
  
• ¾ tsp ground black pepper
  
• 2 cups freshly shredded sharp white Cheddar cheese
  
• 1 cup freshly shredded Swiss cheese
  
• ½ cup freshly grated Parmesan cheese
  






Instructions



1. Cook the macaroni according to the package directions, drain it, and set it aside. Cook the bacon in a large skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon when cool enough to handle. Reserve 1 tablespoon of the bacon drippings in the skillet. Add the onions to the drippings, and cook over medium-low heat, stirring occasionally, until golden, for 12 to 15 minutes.
   
   
2. Preheat the oven to 350°F. Grease a 13 x 9-inch baking dish.
   Increase the heat to medium, and add the butter to the onions. Add the flour, and cook, whisking constantly, over medium heat for 2 minutes. Slowly whisk in the milk until there are no lumps. Add the salt and pepper, and cook the sauce until it has thickened, for 8 to 10 minutes.
   
   
3. Remove the skillet from the heat. Add the Cheddar, Swiss, and Parmesan cheeses to the sauce, and stir until they have melted. Add the cooked macaroni and bacon crumbles, and stir until the pasta is well coated. Pour the macaroni mixture into the baking dish, and bake for 30 to 35 minutes, until the top is golden brown and bubbly.
   
   Makes 10 to 12 servings