Nothing says delicious quite like rich macaroni and cheese. And you don’t have to spend time baking your meal
— this one is all done on the stove top. Because the dish isn’t baked in the oven, it doesn’t get crispy on the top. To solve that problem, make a topping with bacon, tomatoes, and parsley. The sautéed bacon adds a crunch while the tomato gives the macaroni a fresh taste.
Makes
4 cups
Total Time
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Ingredients
COOK:
COOK:
WHISK:
COMBINE:
Test Kitchen Approved
Instructions
Cook macaroni in a large pot of boiling salted water according to package directions; drain.
Cook bacon in a saucepan until crisp, 6 minutes; transfer to a paper-towel-lined plate. Add shallots to drippings and cook over medium heat 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.
Combine tomato, parsley, and bacon. Top servings with tomato mixture.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 572
% Daily Value*
Total Fat 27g 41%
Saturated Fat 13g 65%
Cholesterol 69mg 23%
Sodium 548mg 22%
% Daily Value*
Carbs 53g 17%
Fiber 2g 8%
Protein 24g
*Percent Daily Values are based on a 2,000 calorie diet.
