Ingredients
- 12 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak
- diced 1/8 inch
- 2 large shallots
- minced
- 2 Tbsp. fresh thyme leaves
- 1/4 cup all-purpose flour
- 1-3/4 qt. milk
- 2 Tbsp. GREY POUPON Classic Dijon Mustard
- 6 each egg yolks
- 1/4 cup Sriracha sauce (hot chili sauce)
- Gouda cheese
- shredded
- divided
- PHILADELPHIA Original Cream Cheese
- cubed
- Asiago cheese
- shredded
- Parmesan cheese wedge
- shredded
- 1 cup seasoned dry bread crumbs
- elbow macaroni
- uncooked
- 2 Tbsp. oil
- 1/2 cup fresh chives
- minced
- 4 tsp. fresh parsley
- minced
Instructions
- Cook bacon until crisp; drain, reserve 6 Tbsp.
- drippings (or reserving 3 Tbsp.
- drippings for trial recipe).
- Place drippings in large sauce pot.
- Add shallots and thyme; saute on medium heat 1 min.
- Stir in flour; cook and stir 2 min.
- Whisk in milk and mustard; cook until well blended and slightly thickened, stirring constantly.
- Beat sriracha and egg yolks in small bowl until blended.
- Whisk in about 4 Tbsp.
- of the milk sauce to temper; return to remaining sauce in sauce pot.
- Cook 3 to 5 min.
- or until thickened.
- Add cheeses, reserving 4 oz.
- Gouda for topping (or 2 oz.
- for trial recipe); cook and stir until melted.
- (Sauce should be thick enough to coat back of spoon.)
- Combine bread crumbs with 4 oz.
- Gouda (or 2 oz.
- for trial recipe).
- Set aside.
- Cook pasta in boiling water until al dente; drain.
- Place in large bowl.
- Add oil; toss to evenly coat.
- Add cheese sauce, bacon and chives; mix well.
- Spoon into 1-cup ovenproof serving dishes.
- Top each serving with about 1 Tbsp.
- bread crumb mixture.
- Heat under broiler until golden and bubbly.
- Garnish with parsley.
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