Michael symon mac and cheese

Bacon Mac & Cheese with Wisconsin Gruyere

michael symon mac and cheese

This recipe by Chef Michael Symon is heavenly, and it even called for rosemary, which I found odd to pair with a bacon mac & cheese. By the.

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Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat. Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until it is evenly distributed. Pour into the prepared casserole dish.

Macaroni and cheese and I have a long history together. I grew up with the blue boxed variety and then moved into the realm of frozen cheesy pasta goodness. And I suspect that someone, somewhere, has passed one of these off as homemade.
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It instantly becomes memorable, from the first to the last bite. And then there were the four cups of heavy cream this recipe called for. I thought this surely was a typo. Four cups of heavy cream for one pound of dry elbow pasta ó what the heck??!! But I learned through this recipe that heavy cream can be reduced with prolonged simmering into a very thick sauce without any added thickener.

Chef Michael Symon revamps this classic comfort food into a grown-up version. Featuring nutty alpine-style cheese and bacon, this smooth and smoky American essential will captivate the taste buds. Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe. Do you have questions when shopping for cheese? Ask the cheesemonger!



Michael Symonís Mac & Cheese

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Michael Symon (Lola, Lolita, Roast)

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