Macaroni should be too firm to eat right out of the pot. Serve as delicious toppings for both sliders and macaroni cheese. ![]() Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls.In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. ![]() Remove from the pan and cut into bite-size pieces. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes.Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Pour in the drained, cooked macaroni and stir to combine.Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. ![]()
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