BACON-PRALINE MACARONI AND CHEESE

6 cups elbow macaroni (about 1 1/2 lbs/680 g), cooked al dente and drained

1 tbsp Lawry’s Seasoned Salt

1 tbsp ground white pepper

1 tbsp garlic powder

1 tbsp onion powder 3 1/2 cups shredded sharp cheddar cheese (about

1 1/2 lbs/680 g), divided

1/2 cup unsalted butter 1/2 cup all-purpose flour

8 cups (2 L) milk, warmed

6 oz (170 g) cream cheese, diced

12 oz (340 g) American cheese, diced

3 large eggs

8 oz (227 g) applewood-smoked bacon (8 to 10 slices), cooked and crumbled

Praline topping:

1/2 cup unsalted butter, melted 2 cups coarsely chopped pecans or pecan pieces

1 cup packed light brown sugar 1/2 cup dried breadcrumbs

Step 1

Preheat the oven to 350F.

Step 2

Transfer the cooked macaroni to a large bowl.

Step 3

In a small bowl, stir together the seasoned salt, white pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup shredded cheddar cheese over the macaroni and toss to combine.

Step 4

In a large saucepan over mediumhigh heat, melt the butter. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. Reduce the heat to medium and whisk in the milk. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Add the diced cream cheese and American cheese in batches, stirring until smooth. Stir in 1 1/2 cups of the remaining shredded cheddar cheese and turn off the heat. Add the remaining seasoning mixture and stir well. Quickly whisk in the eggs until they are incorporated.

Step 5

Spread the macaroni mixture evenly into a 12-inch (30-cm) cast-iron skillet. Pour the cheese sauce over the noodles to cover, then fold in the chopped bacon. Top with the remaining 1 cup shredded cheddar cheese. Cover the skillet with foil, transfer to the oven and bake for 30 minutes, or until the cheese is bubbling around the edges.

Step 6

For the topping: In a medium bowl, stir all the ingredients together with a fork.

Step 7

Remove the foil from the baked macaroni and cheese, sprinkle the breadcrumb mixture over the top and return, uncovered, to the oven. Bake for an additional 15 minutes, or until the topping is golden brown. Let the dish rest for 15 minutes before serving.

Serves: 12

Note: If this recipe is too large, you can freeze half of it for another meal. Just thaw and reheat it in a 325F oven for 20 minutes until heated through. Now that’s comfort!