FANCY MAC AND CHEESE RECIPE | REE DRUMMOND | FOOD NETWORK
This is one of those recipes that can definitely be described as ridiculous, where ridiculous means so decadent, delicious, and divine that it almost renders the person eating it speechless. A little goes a long way with this one. Invite lots of guests... preferably guests you really, really like!
Provided by Ree Drummond : Food Network
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Cook Time 1 hours 25 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
- Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
- In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
- Cook the macaroni until just undercooked. Set aside.
- To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
- Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
- Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
- This is the stuff that dreams - and love handles - are made of.
SCALLOPS WITH BACON AND GARLIC | SAINSBURY'S RECIPES
If you have never cooked fresh scallops before, this is a great place to start. You can take the orange corals off the scallops or leave them attached. Serve with some watercress or rocket
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3
Number Of Ingredients 6
Steps:
Using a sharp knife, carefully cut the scallops away from their shells.
Fry the bacon and garlic in the oil for a few minutes until golden and cooked. Add the scallops and fry over a high heat for 2-3 minutes without touching them. Turn the scallops over and fry for another 2-3 minutes or until cooked through.
Add the cream and season with freshly ground black pepper. Carefully stir everything together to heat through the cream, take out the garlic clove and serve with the parsley, watercress or rocket.
Nutrition Facts : Calories 113 calories, FatContent 9.6 grams, SaturatedFatContent 5.3 grams, SugarContent 0.3 grams, SodiumContent 600.0 milligrams salt, CarbohydrateContent 0.8 grams, FiberContent 0.1 grams, ProteinContent 5.9 grams
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