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Efeadf8f 35f6 46e0 9a5f 7accbfeb2ee5  2016 06 17 02 34 09

Bacon macaroni and cheese. For four: Dice and crisp 2-3 slices of bacon. Make a roux with the fat. Make béchamel with 2/3 c cream, 4/3 cup milk, and some Rosemary. Stir in 8 oz pasta, cooked, 4 oz shredded Gruyère, chives, and bacon. Top with chives and smoked Spanish paprika.

The 4:2:1 ratio of dairy/pasta/cheese makes it really easy to scale.

Adapted from a Michael Symon recipe.