BLT Mac & Cheese

Sinfully delightful, this macaroni and cheese has an elegant twist. Best of all — there’s no need to heat up the oven.

Makes: 4 cups; Total time: 30 minutes

COOK:
8	oz. dry elbow macaroni8 oz.
SAUTÉ:
4	strips bacon, diced4 strips
2	Tbsp. minced shallots2 Tbsp.
WHISK:
3	Tbsp. all-purpose flour3 Tbsp.
¼	cup dry white wine 1/4 cup
1½	cups 2% milk, warmed1 1/2 cups
4	oz. sharp Cheddar, shredded4 oz.
2	oz. smoked Gouda cheese, shredded2 oz.
½	tsp. Dijon mustard 1/2 tsp.
2	Tbsp. dry white wine2 Tbsp.
	Tabasco sauce, salt, and black pepper to taste
COMBINE:
1	Roma tomato, seeded and diced1 Roma
2	Tbsp. minced fresh parsley2 Tbsp.

Cook macaroni according to package directions; drain.

Sauté bacon in a medium saucepan over medium-high heat until crisp, 6 minutes. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, 30 seconds.

Whisk flour into drippings and cook 1 minute. Whisk in ¼ cup wine. Whisk in milk to incorporate, then stir in Cheddar, Gouda, and Dijon until cheeses are melted. Stir in 2 Tbsp. wine and season with Tabasco, salt, and pepper. Stir in macaroni and divide between two serving dishes.

Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.

Nutrition Information
Per cup: 572 cal; 27g total fat (13g sat); 69mg chol; 548mg sodium; 53g carb; 2g fiber; 24g protein

The flour mixture will “seize” when the wine is added, but just continue to whisk while adding the wine.

Don’t worry, the sauce isn’t curdled. Smoked Gouda adds great flavor but doesn’t melt completely.

Tabasco sauce is often called a “chef’s secret” because it really adds a great flavor dimension to a dish.