Everyone loves macaroni and cheese. But what could make it better? Including bacon meat from your elk this last fall.
1 small onion, diced
1 tbsp fresh garlic, minced
2 oz. butter
1/2 cup flour
1/2 gal milk
2 bay leaves
Splash Worcestershire sauce
Pinch crushed red chili flakes
1 lb dried pasta
2½ cups shredded cheddar/jack cheese
1/2 cup freshly grated Parmesan
1 bun scallions, diced
Lightly brown the elk bacon with butter. Add the garlic and onions. Sauté until fragrant. Add the flour and cook for about five minutes. Stir often, not allowing the flour to darken. Add milk, bay leaves, clove, red chili and Worcestershire. Whip until smooth. Gently simmer the sauce for about 10 minutes. Remove the bay leaves and cloves.
Cook the pasta separately. Place cooked pasta in a large mixing bowl, add the cheese, scallions and sauce. Mix well and place in a baking dish. Place the dish in a 350 degree F oven for about 30 minutes. This dish has a creamy, smoky texture that will surely remind you of the joys of your past.