Macaroni and Cheese with Bacon
Rich and creamy with a buttery, crunch crust. This comfort dish is irresistible!
Preheat the oven to 350 degrees. Cook the pasta according to the package directions. Meanwhile, melt a stick of butter in a large sauce pan. Add the flour and cook until golden brown - a few minutes. Slowly stir in the milk and cook until thick. Add the gouda cheese, cheddar cheese, pepper, nutmeg, cayenne and bacon. Pour into small ramekins or a large baking dish that has been prepared with oil.
Mix the bread crumbs with the parmigiano reggiano. Sprinkle over the top of the pasta. Melt the remaining stick of butter and drizzle over the bread crumb mixture. Bake for 25 minutes until golden brown and bubbly.
Recipe Notes According to a wide-spread misconception, macaroni was brought to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before. Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. © Galley Chef All Rights Reserved
Twice Baked Potatoes
Rich and creamy, these potatoes are a favorite at our house.
Bake the potatoes in a 425 degree oven for 1 hour until cooked all the way through. Cut each potato in half lengthwise and scoop out the pulp. Put all the pulp into a bowl. Add 1 stick of butter, the cream, and salt and pepper to taste. Whip into mashed potatoes.
Liberally salt and pepper each potatoe skin. Put 2 tablespoons of mashed potatoes on each skin and spread evenly. Divid onion into 8 equal parts and sprinkle evenly over each shell. Add 1 tablespoon of butter to the center of each shell. Fill each potato skin with cheddar cheese.
Divide the remaining mashed potato mixture into 8 and add to shells, spreading evenly and sealing the edges as you go. Sprinkle with paprika and heat in a 350 degree oven for 20 minutes.
These can be prepared ahead of time and frozen.
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