Twisted Butter’s Bacon Macaroni & Cheese with Béchamel Sauce & Cheddar French Fried Onion Crust
The Super Bowl is finally here! Twisted Butter’s Chef Jane Johnson offers a recipe that definitely doesn’t need to compete for a title! Start your Super Bowl Party off right by making Twisted Butter’s Bacon Macaroni and Cheese with Béchamel Sauce and Cheddar French Fried Onion Crust your friends and family will kick field goals for. Chef Jane Johnson uses Twisted Butter’s TWISTED Bacon, Dijon Mustard & Green Onion Butter, among other fresh ingredients.
Yield
5 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
pasta, elbow macaroni
|
|
| 2 | tablespoons |
butter
TWISTED Bacon, Dijon Mustard and Green Onion Butter |
|
| 2 | cloves |
garlic
minced |
|
| 16 | ounces |
cheddar cheese
sharp cheddar, shredded |
|
| 16 | ounces |
velveeta cheese
cut into 1/2 inch cubes |
|
| 6 | ounces |
french fried onions
French’s Cheddar French Fried Onions, 1 can, crushed |
*
|
| 9 | strips |
bacon
9 strips of bacon |
|
| Béchamel sauce | |||
| 3 | tablespoons |
butter
TWISTED Bacon, Dijon Mustard and Green Onion Butter |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
heated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 5 | ounces |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
salt
|
|
| 453.6 | g |
pasta, elbow macaroni
|
|
| 3E+1 | ml |
butter
TWISTED Bacon, Dijon Mustard and Green Onion Butter |
|
| 2 | cloves |
garlic
minced |
|
| 462.4 | ml/g |
cheddar cheese
sharp cheddar, shredded |
|
| 462.4 | ml/g |
velveeta cheese
cut into 1/2 inch cubes |
|
| 173.4 | ml/g |
french fried onions
French’s Cheddar French Fried Onions, 1 can, crushed |
*
|
| 9 | strips |
bacon
9 strips of bacon |
|
| Béchamel sauce: | |||
| 45 | ml |
butter
TWISTED Bacon, Dijon Mustard and Green Onion Butter |
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
heated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 144.5 | ml/g |
Parmesan cheese
grated |
|
Directions
Preheat oven to 375℉ (190℃). Butter or spray a 3-quart glass or ceramic baking dish with a non-stick spray.
To make the Béchamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly for 3 minutes. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Remove from heat and add salt, pepper, parmesan and Tabasco. Stir until the cheese in melted. Cover and set aside.
Cook the bacon until just crispy and set aside to cool.
Boil a large pot of water; add 1 teaspoon salt and the macaroni. Cook for approximately 5 minutes until the macaroni is very al dente. Drain the noodles and return to the pot. Immediately add the butter, garlic and Béchamel Sauce. Toss well.
Place ⅓ of the macaroni in the baking dish. Evenly top with ⅓ of the shredded cheddar, ⅓ of the Velveeta and 3 slices of bacon broken into small pieces. Repeat until all noodles, bacon and cheese are in the pan. Top with the crushed French fried onions.
Bake for 35 – 45 minutes or until the top is beginning to brown. Let it sit for 5 minutes before serving.
