For my jazzier version of Macaroni and Cheese, I tried something different with bacon, sauteed red onions and chocolate stout. I purchased the chocolate stout from Trader Joe’s, although when I made this the second time – I used Red Stripe. Use what you like, but the stout was better.
Similar to the basic;
- 1 package of Macaroni pasta
- 2 quarts water
- 1/2 stick of butter
- 1/2 package of cream cheese
- 1/2 cup of milk
- 1 package – 16 – 20 oz. of cheddar cheese
- 2 tbsp. flour
- Salt and Pepper
- Bread crumbs (for top)
- 1 pat of butter
- 5-7 strips of bacon, diced small
- 1/2 a red onion, diced small
- 1/4 cup of Chocolate Stout or beer of your choice
- 3-4 tbp of brown sugar
Boil the Macaroni until done and place aside in a baking pan.
In a sauce pan, heat butter, milk and cream cheese with salt and pepper. Once that is heated, add cheddar cheese and continue to stir constantly over a medium heat making sure not to burn the cheese. Add seasoning – salt and pepper, maybe cayenne and Italian herbs if desired and then last the flour.
In a separate frying pan, melt the butter and add the bacon and the onions, the stout and cook for a few minutes and add the brown sugar. Let everything cook and caramelize for about 10-12 minutes or until crispy and less water. You may have to reduce the liquids as this cooks down.
Remove the cheese from the heat and pour over the macaroni in the baking dish, add the bacon and onion and mix thoroughly. Cover with bread crumbs and put into the oven for 15-20 minutes at 350 or until golden.