Recipes // Main Dish Pasta // Mac-N-Cheese With Double Smoked Bacon & Caramelized Shallots

Mac-N-Cheese With Double Smoked Bacon & Caramelized Shallots


Yield: Makes 6 servings

  • 3 tablespoons butter plus more for baking dish
  • 3 cups sliced large shallots (about 6)
  • 8 oz double smoked bacon, large dice
  • 8 ounces rigatoni (2 cups)
  • 1 3/4 cups half and half
  • 1 cup (packed) coarsely grated extra sharp cheddar cheese (about 4 ounces)
  • 1 cup (packed) coarsely grated gruyere cheese (about 4 ounces)
  • 1 cup (packed) coarsely grated fontina cheese (about 4 ounces)
  • 2 tablespoons all purpose flour
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly grated nutmeg
  • salt and pepper, to taste
  1. Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
  2. Prepare bacon: sauté in medium sauté pan over medium-low heat until fat is rendered and bacon is crisp. Drain on paper towel and set aside.
  3. Meanwhile, cook rigatoni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half to simmer in same saucepan over medium heat.
  4. Toss cheeses and flour in large bowl to coat; add to half and half. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Add cayenne and nutmeg. Mix in pasta and reserved bacon. Season with salt and pepper.
  5. Spread pasta mixture in prepared dish. Top with shallots. Sprinkle with pepper. Bake until heated through, about 15 minutes.
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