2½ cups milk (for a richer sauce, half-and-half or cream).
5 tablespoons butter, sliced into 3 to 4 pieces.
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Mix the reserved cooked bacon in with the cheeses. Add 5 tablespoons butter to the pan then saute the diced onion and continue with the recipe below. Want to add some savory extra flavor? Chop up 4 or 5 slices of bacon and sauté them then remove the browned meat and discard all but 1 tablespoon of rendered fat. Bake 20 minutes or until top is lightly browned. Add cooked macaroni and stir well to coat. Whisk in milk until smooth, and cook, whisking occasion-ally, until thickened and bubbly. Cook, whisking continuously, about 2 minutes. Whisk in flour and cayenne to form a thick paste. In a large saucepan over medium heat, melt 6 tablespoons butter and cook onion gently until softened, about 5 minutes. Drain and set aside.īutter a 9x13-inch casserole pan. Cook macaroni about 2 minutes less than package instructions indicate, so that it still has a slight crunch to it. Bring a large pot of salted water to a boil.
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