Bring a medium (6 to 8quart) 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 (but don’t rinse, or you’ll
rinse away starches that will help thicken the sauce) and return to
the empty pot.
Meanwhile, place a large (12 to 14inch) saute pan over high heat for
several minutes. When hot, add the bacon and saute until browned and
crispy (lower the heat to medium high if necessary to prevent
scorching), about 5 minutes. Remove the pan from the heat and, using a
slotted spoon or spatula, remove the bacon from the pan and drain on
paper towels.
Pour off the fat from the pan (into a metal can or
heatproof cup, not down the drain or you’ll
potentially clog your pipes) 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.
Originally Submitted
4/3/2012
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