The Black Teapot

March 25, 2010

Bacon, Sage and Asparagus Mac ‘n’ Cheese

Filed under: Casseroles, Pasta — blackteapot @ 2:51 am

It may seem like a lot of bacon, but when cooked it is the perfect amount. Feel free to lessen the amount, or omit it all together for a vegetarian version. Olive oil can be substituted for the bacon fat.

Prep time: 70 minutes
Serves: 6-10

  • 3 cups dry macaroni noodles
  • 1 pkg thick cut bacon, cut into 1/2 inch pieces
  • 18 sage leaves, roughly chopped
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp flour
  • 3 cups 2% or homogenized milk
  • 1 8oz pkg cream cheese
  • 3 cups + 2 cups mozzarella
  • 1 cup + 1 cup asiago cheese
  • 2 tsp cumin
  • 2 tsp freshly cracked back pepper
  • 1 – 1 1/2 cup bread crumbs
  • 1 large bunch asparagus

Preheat oven to 350*F.

In a large pot cook bacon over medium heat. While bacon is cooking, bring another large pot of salted water to a boil and cook macaroni until al dante.
When bacon is near done cooking, add in sage leaves. Remove bacon from grease, and pour about all but about 4 tbsp. On medium high heat, add flour. Stir with a whisk until combined and starting to bubble. Slowly add in milk, a cup at a time, whisking until smooth. Add in cream cheese. Stir until melted in. Add first part of mozzarella and asiago, stirring until smooth. Add in bacon and sage, onion, garlic, cumin, and black pepper, stirring well.

Strain macaroni well. Pour into a large casserole dish. Add sauce mixture, stirring to combine carefully. Add enough of the cheese sauce so the pasta is well covered.

Trim tough ends off of asparagus. Arrange asparagus over top of macaroni. Sprinkle bread crumbs over top, coating evenly. Top with remaining mozzarella and asiago cheeses. Bake in oven for 35-40 minutes, or until top is golden brown.

Serve immediately.

Serving recommendations:

Serve with Jicama Salad


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