Link: http://barebonesbbq.net/wordpress/?p=61
I feel bad I do all these bacon and pork dishes but I never do anything that shows our northern brothers and sisters the respect they deserve for giving us Canadian bacon so tonight I decided to do that. Ok I am lying this was not my first choice. I really really wanted to do some sweetbreads that I picked up at the meat market. Get home and they have a really not right smell. Damn crushed that dream.
So time to stare into the fridge and wait do I see some horseradish cheddar and leftover gruyere from the previous night. Hmmm...I can do with those. Oh...I forgot about that canadian bacon and slowly the lightbulb starts going off and I realized it was going to be macaroni and cheese night. Which fits perfectly into this joyous 18 degree midwestern weather we are having.
For this dish you are going to need:
Next over medium heat melt 1 tb of the butter in a medium skillet and add in the onion. Cook till softened (about 5 minutes). Add in the garlic and cook for another minute.
In a large saucepan over medium heat melt the remaining 8 tablespoons of butter (why oh why do I even bother keeping the healthy category on this site).
Once the butter has been melted stir in the 1/2 cup of flour. Keep stirring to remove any lumps and stir till it is a very light brown (about 3 minutes).
Once the flour is where it should be at add in the cream and milk and stir to combine.
Add in 1 cup of the horseradish cheddar, gruyere, and parmigiano reggiano cheese. Stir till the cheese is fully melted. Make sure you stir so none of it gets stuck on the bottom and burns.
Once the cheese has melted add in the onion mixture, crushed red pepper, and canadian bacon. Stir to combine everything.
Taste and adjust the seasoning with salt and pepper. Once you are happy dump the whole mixture into a 9 inch square oven safe pan.
Sprinkle on the remaining 1 cup of horseradish cheddar cheese (I swear first of the year treadmill here I come).
Finally top with the breadcrumbs.
Place in the oven and bake till the top is browned and it is bubbly (about 20 minutes).
Serve and enjoy!
I feel bad I do all these bacon and pork dishes but I never do anything that shows our northern brothers and sisters the respect they deserve for giving us Canadian bacon so tonight I decided to do that. Ok I am lying this was not my first choice. I really really wanted to do some sweetbreads that I picked up at the meat market. Get home and they have a really not right smell. Damn crushed that dream.
So time to stare into the fridge and wait do I see some horseradish cheddar and leftover gruyere from the previous night. Hmmm...I can do with those. Oh...I forgot about that canadian bacon and slowly the lightbulb starts going off and I realized it was going to be macaroni and cheese night. Which fits perfectly into this joyous 18 degree midwestern weather we are having.
For this dish you are going to need:
- 1/2 lb of canadian bacon diced
- 1/2 lb of dried macaroni
- 1 onion medium dice
- 3 cloves of garlic diced fine
- 2 cups of horseradish cheddar cheese
- 1 cup of gruyere
- 1/2 cup of parmigiano reggiano cheese
- 1 cup of cream
- 1.5 cups whole milk (none of this sissy skim crap besides really do you really think it is going to make a difference with the amount of cheese and butter that you dumped the fat from the milk? Keep the taste and just hit the treadmill or do what I do and hit the snooze button repeatedly and swear tommorrow you will wake up early enough to exercise.)
- 9 tb of butter
- 1/2 cup of all purpose flour
- 1/2 cup fine breadcrumbs (get a food processor beat bread till it is small breadcrumbs)
- teaspoon of crushed red pepper
- Kosher salt and pepper
Next over medium heat melt 1 tb of the butter in a medium skillet and add in the onion. Cook till softened (about 5 minutes). Add in the garlic and cook for another minute.
In a large saucepan over medium heat melt the remaining 8 tablespoons of butter (why oh why do I even bother keeping the healthy category on this site).
Once the butter has been melted stir in the 1/2 cup of flour. Keep stirring to remove any lumps and stir till it is a very light brown (about 3 minutes).
Once the flour is where it should be at add in the cream and milk and stir to combine.
Add in 1 cup of the horseradish cheddar, gruyere, and parmigiano reggiano cheese. Stir till the cheese is fully melted. Make sure you stir so none of it gets stuck on the bottom and burns.
Once the cheese has melted add in the onion mixture, crushed red pepper, and canadian bacon. Stir to combine everything.
Taste and adjust the seasoning with salt and pepper. Once you are happy dump the whole mixture into a 9 inch square oven safe pan.
Sprinkle on the remaining 1 cup of horseradish cheddar cheese (I swear first of the year treadmill here I come).
Finally top with the breadcrumbs.
Place in the oven and bake till the top is browned and it is bubbly (about 20 minutes).
Serve and enjoy!
hey bro
