- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 30 mins
- Serves
- 6
Ingredients
- 8 slices
- bacon, chopped
- 2
- onions, thinly sliced
- 1 lb
- macaroni
- 450 g
- ¼ cup
- butter
- 55 g
- 1⁄3 cup
- unbleached all-purpose flour
- 50 g
- 4 cups
- milk
- 1 litre
- 2 cups
- sharp cheddar cheese, grated
- 200 g
- 2 cups
- mozzarella cheese, grated
- 200 g
- 1 ½ tsp
- dry mustard
- ½ tsp
- ground cayenne pepper
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Step 2
- In a skillet over medium-high heat, cook the bacon until golden. Using a slotted spoon, remove the bacon from the skillet and set aside on a plate lined with paper towels.
- Step 3
- In the same skillet over medium heat, cook the onions in the bacon fat for 8 minutes or until nicely browned, stirring often. Add oil as needed. Season with salt and pepper. Set aside.
- Step 4
- Meanwhile, in a large pot of salted boiling water, cook the macaroni until al dente. Drain the pasta.
- Step 5
- In the same pot over medium heat, melt the butter. Add the flour and continue to cook for 1 minute while whisking. Gradually whisk in the milk. Bring to a boil. Simmer for 2 minutes. Remove from the heat. Stir in half of the cheddar (1 cup/100 g) and half of the mozzarella (1 cup/100 g) until the cheese has melted. Add the dry mustard and cayenne. Season with salt and pepper.
- Step 6
- Add the bacon, onions and pasta to the pot. Adjust the seasoning. Stir well to coat the pasta with the sauce. Transfer to a 13 x 9-inch (33 x 23 cm) baking dish. Sprinkle with the remaining cheese.
- Step 7
- Transfer to the oven and bake for 12 minutes or until golden. Finish cooking under the broiler as needed.
