Mac and Cheese with Caramelized Onions and Bacon

I made this last night and it was delicious. Definitely one to keep. This is an adaptation of Pioneer Woman's Fancy Mac and Cheese. Next time I might try adding bread crumbs to the top.

Ingredients (Serves 6)

2 cups Macaroni
4 Tablespoons Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
5 slices Regular Bacon
1/2 Tablespoon Bacon Grease (reserved From Bacon Slices)
2 Tablespoons All-purpose Flour
1 1/2 cups Whole Or 2% Milk
1/4 cups Whipping Cream
1 whole Egg Yolks, Beaten
Salt & Pepper (to Taste)
2 cups Italian shredded cheese - I used mozzarella, provolone, fontina, Parmesan, and Romano

Directions:

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 2 tablespoons butter in a skillet and saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 2 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and whipping cream, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not under salt!)
Beat egg yolk and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

Tomato Soup

Photo from MarthaStewart.com

We had the best tomato soup and grilled cheese sandwiches at our friends house the other night. Below is the recipe - it is quick, easy, and so good!

Ingredients:

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
2 cups homemade or low-sodium store-bought chicken stock
1 cup cream
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper

Directions:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

2. Add tomatoes, chicken stock, cream, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.

3. Use an immersion blender or Cuisinart and puree the soup until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Wow! I cannot believe it is already the Sunday before Christmas! I hope you all are doing well and are much further along with all of your Christmas preperation than I am!

I am off work all week this week - whoo hoo! I cannot wait! I still have to do a lot to get ready for the holidays. I will be card writing, cooking, shopping, wrapping gifts, and cleaning the house.

I hope you all have a fabulous week and enjoy all the sights and sounds of the holiday!

Luke 2:14 - Glory to God in the highest, and on earth peace, good will toward men.