Summer is not over, so there is still plenty of time to tantalize your guests taste buds at your next backyard BBQ. This recipe is reinvigorates the traditional macaroni and cheese side dish, and trust me that you will not be disappointed. It is light, and the horseradish gives a surprisingly flavorful balance .. even for the pickiest of eaters! And BACON .. ooohHH that is the finishing touch! I recommend surprising your guests or family by serving this with steaks or burgers.
To preview or download a printable version of this recipe, click on the downward PDF/red arrow!

Horsey Mac ‘n Cheddar
2 1/2 Cup grated extra-sharp white cheddar cheese
1 Lb farfalle pasta
8 Slice smoked bacon
2 Tbl prepared horseradish
3 Tbl butter
1 Tablespoon Dried Parsley
2 Tbl flour
2 scallions, finely chopped
2 1/2 Cup milk
Salt and pepper
Ground nutmeg, to taste
Pickle spears, for serving
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.
2. Heat the oven to 350. Bake the bacon on a broiler pan until crisp, 25 to 30 minutes. Chop the bacon. Preheat the broiler.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted,then remove the sauce from the heat and stir in the horseradish and bacon.
4. In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup
cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.
Servings 4-5










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