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
  • Chopped bacon
  • 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.
  • Sauce
  • 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
  1. Warm fat over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.
  2. 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.
  3. 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.
  4. Remove from oven, cover with foil and let rest for 10 minutes before serving.
6 slices Smoked bacon, cooked crisp and drained, then roughly chopped, save the fat