Baked Macaroni With Feta And Bacon
1/2 lb. Dry elbow macaroni, small
1T. Kosher salt
1/2 Small Red onion, minced
2 Scallions, thinly slice, all but the last few inches
3 Garlic cloves, minced
Bring 2 qt. cold, water to a boil, add salt and pasta, and cook for 6 minutes, drain.
Put pasta, onion, scallion, garlic and bacon in a casserole, gently stir to mix.
3T. Bacon fat
3T. Flour, all-purpose or bread
1 Pt. Heavy cream
1 C. White wine, dry
1/2 lb. Feta cheese crumbled
1t. Kosher salt
1t. White pepper
1/4 t. Nutmeg, fresh grated
1/2 C. Mozzarella, grated
Warm fat over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.
Add about a quarter of the cream to the roux, whisk until smooth before slowly whisking in the rest of the cream. Add the wine and whisk to incorporate before adding the feta cheese. Remove from heat once the sauce is smooth.
Stir seasoning into sauce before combining with macaroni; sprinkle the mozzarella cheese over top of the casserole and bake for 45 minutes in a 350˚ pre-heated oven.
Remove from oven, cover with foil and let rest for 10 minutes before serving.
Pairs Well With
6 slices Smoked bacon, cooked crisp and drained, then roughly chopped, save the fat