-4 cups Macaroni
-8 Tablespoons Butter (Salted Butter)
-1 or 2 whole Medium Onions, Cut In Half And Sliced Thin
-10 slices Regular Bacon (I usually cut before I cook and I used as much bacon as I have, 10 -sliced is just a suggestion)
-¼ cups All-purpose Flour
-2 cups Whole Or 2% Milk
-½ cups cream if you have it… if not, just omit this
-2 whole Egg Yolks, Beaten
-Salt And Pepper, to taste
-Dried Bread Crumbs to cover casserole
-½ cups Grated cheddar jack Cheese
-½ cups Grated mozerella Cheese
-½ cups Grated Parmigian Cheese
-4 ounces, cream cheese
-You can honestly use any cheeses you have. You just want to have 2 cups total of whatever cheese.
Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside.
Fry bacon until almost crispy. Drain oil into a bowl, but leave bacon in pan.
Melt 4 tablespoons butter with bacon and sauté onions over medium low heat until golden brown and soft.
Add 4 more tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and cream, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.
In a small bowl, beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Pour into a baking dish and sprinkle dried bread crumbs on the top (as much as desired). Bake for 15 to 20 minutes or until sizzling and hot. Serve with meat or a green salad.
Original Recipe from Ree Drummond
Variations by Haley Rencher
Photo by Ree Drummond