SKILLET MAC ‘N CHEESE WITH BACON AND GOUDA
PG tested
While visiting my sister this past weekend, I was reminded of how tough it can be for parents of school-aged children to get a homecooked meal on the table after work and with enough time left over for evening activities. (In my nephew Henry’s case, an 8 p.m. soccer practice.) The answer, of course, is a dish that comes together in short order, in one big pot.
This creamy, decadent mac ‘n cheese is a breeze because the pasta is cooked right in the sauce. It’s also easy to customize with your favorite vegetables, different cheeses, or the addition of cooked crumbled sausage or bacon.
The skillet I used wasn’t ovensafe, so I poured the cooked noodles into a casserole dish for browning under the broiler.
6 tablespoons melted butter 1 cup fresh bread crumbs ½ cup grated Parmesan cheese 1 small red onion, finely chopped ½ cup all-purpose flour 6 cups milk ¾ pound elbow macaroni 3 cups grated gouda cheese 1 cup grated Gruyere cheese 8 sliced cooked bacon, crumbled 1 teaspoon Dijon mustard Coarse salt and freshly ground black pepper
Heat broiler: In large, heavy, ovenproof skillet over medium-high heat, melt butter. Remove 1 tablespoon butter and combine with bread crumbs and Parmesan in bowl.
Add onion to skillet and cook until softened, 4 minutes. Whisk in flour; cook, stirring, 1 minute. Whisk in milk gradually and bring to simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan until tender, about 6 minutes. Remove from heat and stir in grated cheeses, bacon and mustard. Season with salt and pepper.
Top macaroni with bread crumb mixture. Broil until golden brown, 1 to 2 minutes. Serve hot, spooned into warmed bowls.
Serves 8.
— Adapted from “One Pot” by the Editors of Martha Stewart Living (Clarkson Potter, $26)