Macaroni and Cheese with Bacon and Peas

Macaroni and Cheese with Bacon and Peas is another easy recipe for Thanksgiving. We all loved macaroni and cheese as kids, right? Nothing could be more comforting than all those carbs! This dish is the grown-up version, which is just as comforting but with the added goodness of peas. And bacon, because everything is better with bacon.

I used smoked Gruyère because I wanted a rich, sharp, smoky flavor. However, Gruyère isn’t cheap. You can substitute with smoked, sharp cheddar. You can also do both.

If you hate onions, then leave out the onion powder. If you love onions and don’t mind doing a little more work, add a quarter cup of diced yellow onion instead. Cook it with the bacon.

Finally, not everyone loves peas. I don’t understand that. The love of my life HATES peas. We try not to talk about it. If, like my husband, peas aren’t for your family, you can substitute broccoli. Get a small steam-in-the-bag package of broccoli and place it in a bowl of very hot water. Then put the broccoli into the colander just before draining the pasta. Drain the boiling pasta over the broccoli and follow the rest of the instructions. OR just realize that you can’t please everyone, so you might as well please yourself and use the peas.

Servings: 6-8

Time: Active: 10 minutes; Cook: 20 minutes; yumminess in about 30 minutes

Hardware:  Measuring spoons and cups, a whisk, a wooden spoon, a large pot, a sauce pan, a skillet, a colander, a paper towel covered plate, a bowl, a large mixing bowl

Macaroni and Cheese with Bacon and Peas

Ingredients:

•  ⅓ cup crumbled smoked bacon (about 5 slices)-you can use more
• 16 ounces uncooked elbow macaroni
• ½ stick butter (¼ cup)
• ⅓ cup flour
• 4 cups milk
• 3 cups shredded cheese (12 ounces)
• 1 teaspoon soy sauce
• ½ teaspoon onion powder (optional)
• ½ teaspoon salt
• ½ cup frozen peas
• Fresh black pepper

1. Put a large pot of salted water onto boil for the pasta. Cook the bacon and set aside onto the paper towel covered plate. Place the frozen peas in the colander and rinse. Place the rinsed, frozen peas into the smaller bowl.
2. Cook the macaroni according to package directions.  
3. While the macaroni is cooking, melt the butter in the sauce pan on medium and then whisk in the flour and onion powder. You are now making a roux. Continue to whisk until the roux is a golden color.  This should take about 5 minutes. Whisk until the mixture has no lumps.  Slowly stir in the milk.  Allow the milk mixture to reach a simmer, but DO NOT BOIL.
4. Add the shredded cheese, soy sauce and salt to the milk mixture and allow the cheese to melt. Stir often. This should take about 5 minutes.
5. Drain the macaroni and fold it into the cheese mixture.
6. Fold in the peas (don’t worry if they are still frozen) and crumbled bacon. Generously top with as many grinds of black pepper as you can stand. Serve warm.