This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was dairy. I was glad that I was able to use what I learned during the molecular themed week and I do not think I will ever make mac & cheese any other way. The addition of the bread crumbs and baking this makes this even
- Bring a large pot of salted water to a boil and cook macaroni (about 8 minutes or per package)
- Meanwhile, place bacon on a foil lined bacon sheet in an un-preheated oven. Turn the oven to 400 degrees and cook for about 15 minutes (depends on your desired crispiness).
- Meanwhile, in a medium pot combine milk and sodium citrate. Whisk to dissolve the sodium citrate. Heat over medium to a simmer, stirring occasionally.
- Meanwhile, melt 1 tablespoon of butter in a skillet over medium high heat and dice the onion. Saute onion until translucent (3 – 5 minutes).
- Add the milk, sodium citrate mixture to a blender and gradually add cheese and blend. When dealing with blending hot liquids, make sure the top of the blender is covered with a towl and the top is vented. Alternatively, you could use an immersion blender.
- Drain the macaroni and return to the pot.
- Drain bacon on paper towels and chop.
- Preheat oven to 350 degrees
- Add bacon, onion, and cheese sauce to macaroni and stir to combine. Add salt if needed. Add entire mixture to a greased casserole dish.
- Melt 3 tablespoons in a skillet over medium heat.
- Add breadcrumbs and toss to coat.
- Top macaroni with breadcrumbs.
- Cook in preheated oven for 30 minutes.
- Let rest for 5 minutes and serve warm.
- Top with hot sauce if desired.