Bourbon Mac and Cheese
This grown-up version of mac and cheese is loaded with bacon and spiked with bourbon. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
- 6 ounces (170 grams) elbow macaroni
- 4.6 ounces (130 grams) white cheddar (shredded)
- 2 teaspoons potato starch
- 1.8 ounces (50 grams, about 2 slices) thick-cut bacon (roughly chopped)
- 2 tablespoons bourbon
- 3/4 cup half and half
- black pepper
- Boil the macaroni for one minute less than what the package directions say.
- In a bowl, toss the cheese with the potato starch to coat evenly.
- Add the bacon to a pan and fry over medium heat until it just starts to brown (but it is not yet crisp).
- Add 1 tablespoon of bourbon to deglaze the pan and then add the half and half.
- Heat the mixture until small bubbles form around the edges (but it is not boiling). Add half the cheese, whisking continuously to incorporate until melted. Add the other half of the cheese and whisk until your sauce is smooth.
- Keep the sauce warm over low heat until your macaroni is done. Do not let the sauce boil, or it will separate.
- When the macaroni is done, drain it well (you'll need to toss it around a bit to get the water out of the elbows. Add the drained macaroni to the cheese sauce along with the remaining 1 tablespoon of bourbon. Stir to coat evenly.
- Serve and garnish with some fresh cracked black pepper.