Ok, so I don’t have pictures to include with this post (yet!), but I will this evening! I have gotten out of the habit of my Impressively Simple Thursdays, and I am wanting to get back into the habit! So today I am just starting doing it! (It can’t be a habit if I don’t ever start, can it??) Because I’m hoping to get a ton done today (I’ve been hiding from the mountain of laundry screaming my name.), I want a meal that’s simple, and doesn’t require a lot of time or effort… which is why this wonderful, yummy casserolesque dish gets the pick! I got an email (click here to see original recipe) that I got the base from, and of course, adapated to make it my own. It’s incredibly yummy and incredibly heavy (so not something I’d make on a weekly basis, but a wonderful comfort food!). Perfect twist on plain old macaroni if you ask me! And hubbyman loves any recipe that includes bacon!
Some things to know before hand: They used penne pasta, but my children loooove “phone noodles” (otherwise known as elbow) and so that’s what we’ll be using, but I of course recommend using whatever your favorite kind of noodle is (or even better, let your kids pick out what their favorite kind is- they’re waaay more likely to eat and enjoy it!). Also they said a serving size of 12 and since I’m only feeding 5…. 12 seems unnecessary. So this is for a family of five and you can reduce it still if necessary, or copy their ratio (or just double what I have listed here) and freeze the leftovers (or make it in two dishes- one for tonight and one for another night!). Anyways, here’s what I did:
Ingredients:
pasta (about 5 handfuls or whatever equals 5-6 servings)
bacon (I used 3 pieces of bacon)
1/2 cup crushed protons (gluten free croutons- you can use panko or whatever breadcrumbs you normally use, or even a little almond meal instead. whatever you have on hand!)
1/8 cup butter, melted
1 tsp parsley (fresh; use less if dried)
1 1/2 tbs olive oil
3 cloves garlic, finely chopped
1/2 small onion, finally chopped
1 tbs flour (I used coconut flour with an extra pinch or two of almond flour, but you can use all-purpose or whatever your favorite flour/thickener is)
1 cup heavy cream (the recepiet called for 4 CUPS of heavy cream… yikes! I happened to have a small amount left, so I used it up because otherwise it would go to waste, but I’d really just use milk otherwise. That’s alotta cream! And between the bacon and the cheese, heavy cream just seems above and beyond!)
1 cup milk
1/2 tsp thyme (fresh, less if using dried)
1/2 cup cheese (calls for monterray jack but I had pepperjack and mozzarella… so I did half and half)
1 cup cheddar cheese
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 350.
Now, go ahead and cook your noodles (boil slightly salted water, add noodles, bring to a boil again. Now you don’t want these all the way mushy, you want them still slightly firm to the bite. So if you think they’re not quite done enough to eat, they’re done.) and drain well.
Cook bacon until evenly browned, reserving (saving) the drippings in a small bowl. Drain bacon on towel-lined plate, and then crumble bacon into a bowl, mix in the breadcrumbs (or in my case the crushed GF protons/croutons), butter, and parsley.
Heat olive oil in skillet over medium, adding in onions and garlic. Cook and stir until they’ve softened; 3-5 minutes. Stir in bacon drippings and flour. Cook and stir for one minute and then whisk in the cream/milk and thyme. Continue cooking and stirring until reduced by about 1/3. Then add the cheeses, stirring until melted. (I find it clumps less if you add it in slowly rather than all at once.) Season with salt and pepper. Stir in the pasta. Transfer mixture into an oven-safe dish. Sprinkle with the breadcrumb/bacon mixture and bake until crumbs have browned and sauce is bubbly. About 15-20 minutes.
Seem like a lot to do? Here’s how I simplified it. Instead of doing it one at a time, I did it all at once. I promise it’s not as complicated as that may sound. Get water going for noodles. While water is boiling, cook your bacon in a skillet (or something similar that you can then use for cooking the onions and garlic = less dishes). Yes, your noodles will probably be done before the full cheese mixture is done, but it will save you time in the long run. This way too if your noodles are not as firm as you need/want them, you have time to run some cold water over them or throw some ice cubes in with them and let them firm up before baking. As far as reheating, it’s not quite the same when microwaving (especially if you used all that heavy cream)… but you can reheat it in a skillet with a little extra milk/butter) for just a minute or two and voila it’s yummy!
laborofwonder 
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