Do you know who was not only a legendary singer and dresser, but also, apparently, an outrageously good cook? Liberace.
The other day, husband and I both had a yen for mac & cheese. Best mac & cheese recipe? The mac & cheese recipe from the Joy of Liberace. No joke.
I wanted to make the recipe a little special for husband, so I the used the Joy of Liberace as a jumping off point.
Here is the result, Husband Mac & Cheese:
1 lb gluten-free macaroni
4 cups milk
3 ½ cups cheddar cheese, shredded
½ cup parmesan cheese, shredded
1 Tbsp butter or olive oil
6 rashers of bacon
4 Tbsp of the reserved fat from the bacon
one broccoli stalk chopped
1. Pre-heat the oven to 350º F / 180ºC.
2. Cook the macaroni according to the package instructions. Drain into a colander and let stand. Set the big pot to the side, you may want to use it later.
3. Melt a tablespoon butter and/or olive oil (enough to barely coat the bottom of the pan) in a large skillet, over medium heat. Add the bacon and cook until crisp. Put the cooked rashers on paper towel to drain off excess grease. Cut into small pieces. Set the rendered bacon fat aside.
4. If your skillet isn’t large enough to hold the sauce, transfer about 4 Tbsp of the rendered bacon fat to the pasta pot. Set the pan over medium-low heat.
5. Add the cornstarch. Whisk until well combined. Add the milk, about 2 tablespoons at a time, whisking constantly. The roux will thin out. A word to the wise from ruining many white sauces, just take your time. If you add the milk too quickly, the sauce won’t set up properly and remain really thin.
6. Add the onion and broccoli. Continue to cook until the mixture is thick and bubbly. If the milk starts to bubble, but does not thicken, then add another tablespoon of cornstarch.
7. Add the cheeses. Season the sauce with salt and pepper. Add the macaroni and bacon. Stir.
9. Crush the potato chips. Sprinkle over the macaroni and cheese. Dust with paprika.
10. Bake in the oven for 20 to 30 minutes, until bubbly.