BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE

BACON MACARONI AND CHEESE WITH BÉCHAMEL SAUCE AND CHEDDAR FRENCH FRIED ONION CRUST RECIPE image

Yield 5

Number Of Ingredients 16

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1 teaspoon salt
1 lb. elbow macaroni
2 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter
2 cloves garlic, minced
16 oz. sharp cheddar, shredded
16 oz. Velveeta, cut into 1/2 inch cubes
6 oz (1 can) French's Cheddar French Fried Onions, crushed
9 strips of bacon
Béchamel Sauce Ingredients
3 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter
3 tablespoons flour
1 1/2 cups milk, heated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco Sauce
5 oz parmesan cheese, grated

Steps:

Preheat oven to 375 degrees. Butter or spray a 3-quart glass or ceramic baking dish with non-stick spray. To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside. Cook the bacon until just crispy and set aside to cool. Boil a large pot of water; add 1 tsp salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well. Place 1/3 of the macaroni in the baking dish. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions. Bake for 35 - 45 minutes or until the top is beginning to brown. Let sit for 5 minutes before serving