This Bacon Ricotta Macaroni and Cheese is a flavorful and creative take on a staple comfort food. The recipe pairs well with Viognier and appears in this full episode of “Un-Wined,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You Need:
- 1 lb macaroni or small pasta, cooked
- ½ lb bacon, cut into ½ inch pieces
- 2 tbsp. butter
- 1 medium onion, diced
- ¼ c. flour
- 1 egg, beaten
- Small bowl
- 3-quart baking pan
- nonstick or release spray
- 2 ¼ c. milk
- 15 oz ricotta
- 8 oz mascarpone or cream cheese
- 8 oz grated cheddar cheese
- 1 tsp. salt
- Saucepan
- Large bowl
- 2 c. corn flakes
- 1/2 tsp. dried chopped chives
Directions:
Step 1: Preheat the oven to 325 F.
Step 2: Place the macaroni in a large bowl and add the beaten egg. Then stir to coat.
Step 3: In a 3-quart saucepan, sauté the bacon over medium-high heat until crispy.
Step 4: Add the onion to the saucepan, and cook for 3 to 4 minutes or until the onion is translucent.
Step 5: Add 1 tbsp. butter and ¼ c flour to the saucepan and then cook for 2 minutes while stirring frequently.
Step 6: Add milk to the saucepan and cook over medium heat for 5 minutes while continuing to stir frequently.
Step 7: Add ricotta, mascarpone (or cream cheese), cheddar cheese and salt.
Step 8: Now add the sauce to the macaroni bowl and stir through.
Step 9: Then pour into a 3-quart baking pan that’s sprayed well with a release or nonstick spray. Place the baking pan in the oven and cook it for 20 minutes.
Step 10: In a small bowl, mix together cornflakes, chives and 1 tbsp. butter. Then sprinkle the mix over the hot mac and cheese, and then return it to the oven for 30 minutes.
Step 11: Serve hot and enjoy!
