November 03, 2010
Mac + Cheese with Tomato + Bacon
12 oz evaporated milk
1/2 cup milk, at room temperature
2 cup shredded extra sharp, aged cheddar
1/3 cup panko
3 tablespoons butter
3 tablespoons flour
2 slices thick cut bacon, crumbled
1 small onion, chopped
2 cloves garlic, minced
14 oz canned, diced tomatoes, drained
1 lb small or medium sized pasta, cooked
In a medium skillet, heat a small amount of olive oil. Saute the onion and garlic until fragrant. Add the tomatoes and heat through. In a small, dry skillet, quickly toast the panko.
In a medium pan, melt the butter. Add the flour along with a sprinkle of nutmeg, salt and pepper and stir until smooth. Add the milk and evaporated milk and whisk together until slightly thickened. Whisk in the cheddar until smooth. Pour over the drained pasta. Add the tomato mixture and bacon; stir to evenly distribute. Pour into lightly oiled baking dish. Top with a sprinkle of panko. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.
Yield: about 4-6 meal sized servings, 8-10 side dish sized servings