• 1d64b3652b58a1ee2d63236f4eb60576

Bacon Macaroni & Cheese

“Ask not what you can do for your country. Ask what’s for lunch.” ? Orson Welles

Serves 6people
lb Fusilli pasta
tsp Kosher salt
lb bacon, diced
cups heavy cream
tsp freshly ground black pepper
cups firmly packed shredded sharp Cheddar cheese
cup sour cream, for garnish
cup thinly sliced scallions, (white and green parts), for garnish
Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (do not rinse) and return to the empty pot.
Meanwhile, place a large sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy. Remove the bacon from the pan and drain on paper towels.
Pour off the fat from the pan and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.
Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with the salt and pepper.
Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.
Serve in individual bowls topped with a dollop of sour cream and a sprinkle of sliced scallions.

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