Anne Burrell's Killer Mac And Cheese Recipe

Name: Anne Burrell's Killer Mac And Cheese
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon olive oil; 6 slices bacon, chopped; 2 tablespoons unsalted butter; 1 medium onion, chopped; 1 teaspoon Kosher salt, plus more to taste; 1/4 cup all-purpose flour; 4 cups whole milk, plus more if needed; 1 pound elbow macaroni; 1 1/2 cups shredded sharp cheddar cheese; 1 cup shredded Gruyere cheese; 1/2 cup shredded Parmesan cheese; 2 tablespoons Dijon mustard; few dashes Tabasco sauce (to taste); 2 tablespoons bacon fat (reserved); 1/2 teaspoon black pepper, plus more to taste

Experience Anne Burrell's legendary mac and cheese, adapted from her cookbook "Cook Like a Rock Star." This decadent recipe features crispy bacon, creamy three-cheese sauce, and perfectly cooked pasta. Get ready to rock your taste buds with this unforgettable comfort food!

Prep Time 20 mins

Cook Time 80 mins

Calories 884.6 kcal

Protein 85g

Rating 3.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Anne Burrell's Killer Mac And Cheese

1 tablespoon olive oil
6 slices bacon, chopped
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon Kosher salt, plus more to taste
1/4 cup all-purpose flour
4 cups whole milk, plus more if needed
1 pound elbow macaroni
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
2 tablespoons Dijon mustard
few dashes Tabasco sauce (to taste)
2 tablespoons bacon fat (reserved)
1/2 teaspoon black pepper, plus more to taste

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How to Make Anne Burrell's Killer Mac And Cheese

Preheat oven to 375°F (190°C).
Drizzle 1 tablespoon olive oil into a large saucepan over medium heat.
Add 6 slices bacon, chopped, and cook until crisp and brown, about 8-10 minutes, stirring occasionally.
Remove bacon with a slotted spoon; set aside and reserve 2 tablespoons bacon fat. Drain bacon on paper towels.
Add 2 tablespoons butter to the saucepan with the reserved bacon fat. Add 1 medium onion, chopped, and cook until soft and translucent, about 5 minutes.
Stir in 1/4 cup all-purpose flour and cook for 4-5 minutes, stirring constantly.
Gradually whisk in 4 cups whole milk, stirring until smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Bring to a simmer, reduce heat to low, and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
Meanwhile, cook 1 pound elbow macaroni according to package directions, but cook 1 minute less than directed. Drain and set aside.
Reduce heat to low; stir in 1 1/2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyere cheese, and 1/2 cup shredded Parmesan cheese until melted and smooth.
Stir in 2 tablespoons Dijon mustard and a few dashes of Tabasco sauce (to taste).
Add cooked bacon and pasta to the cheese sauce. Stir to combine. Season with additional salt and pepper to taste.
If the mixture is too thick, add a little more milk until desired consistency is reached.
Pour macaroni and cheese into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until golden brown and bubbly. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

48g

Fat

129g

Carbs

25g

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Side Dishes Eggs Dairy American Southern United States Oven Dinner Party Kid Friendly Cheese Stove Top Dietary High Calcium Comfort Food Oamc Freezer Make Ahead High In Something Pasta Rice And Grains Taste Mood Equipment 4 Hours Or Less