I received an email last week with questions regarding this here recipe. To say it was unexpected would be a bit of an understatement. One because this is an old recipe, second because I didn’t realize people actually read the blog. I mean of course friends and family but to have someone inquire about the specifics of an incorrect recipe threw me off, but in a good way.
When I initially started blogging I figured it would be a creative outlet while I was home with a new baby. I just made a good meal took some pics and posted. Bad grammar, misspelled words. incomplete recipes and all. Let’s just say I had full on mama brain at inception. Sometimes when I’m really brave I’ll go back and read some of what’s in the archives. WTF is the most repeated thought that comes to mind on those brave days.
It was a difficult time none the less. We had planned on a long stretch of stay-at-home mom during that time, not necessarily by choice. I turned to blogging as an outlet but also to stay connected to the outside world which suited my introverted personality well.
In turn I gained a new hobby (photography) met some cool cyber foodie peeps, and transformed my entire diet. My first recipes are pretty far off from what I’m consuming and writing about these days, but when asked I will deliver. I made the mistake of missing a few item on the original recipe. The mistake was pretty clear once you read through the directions. I couldn’t find a copy of the old recipe so I went to work and created this one which is identical except for some quantities.
Also this variation is gluten-free, I couldn’t do much about the cheese, so I took one bite and perfection it is! This recipe is flawless.
I will once again declare and repeat my cringe worthy quote to, “Chile’ keep a man or catch you one with this oh so good recipe.” 😉
Original Pic Below….
- 12 oz elbow macaroni (I used gluten free)
- 5 Slices of thick cut smoked bacon
- 1 small yellow onion chopped
- 1 small green pepper chopped
- 6 Tablespoons Butter
- 3 garlic cloves pressed
- 8 oz shredded sharp cheddar cheese
- 8 oz shredded Gruyere
- 1 cup Parmesan cheese
- 1 cup milk
- 1 cup heavy whipping cream
- 8oz. sour cream (about 1 cup)
- 4 egg yolks
- Salt and Cayenne Pepper
- Parsley for garnish.
Cook pasta to al-dente.
Oreheat oven to 400.
Chop bacon slices into small pieces.
In a pot cook bacon until fat is rendered and bacon is crispy.
Remove bacon from pot and melt 4 Tbs butter.
Add your chopped onion and green pepper, cook
Next add pressed garlic and let that cook and get mixed in with the other onions and peppers.
Remove peppers, onions and garlic from pan leaving the fat behind.
Add 2 remaining Tbs of butter.
Add heavy cream, milk, and sour cream while continuing to stir.
Add cheese and continue whisking.
While whisking add eggs to the sauce. Beat eggs in quickly before they start to cook in chunks.
Once all cheese is melted and sauce is smooth add cooked onions, peppers and garlic mix. Add half of the bacon bits.
Salt to taste and mix in seasonings of your choice. I like smoked sea salt and cayenne pepper.I use a good rounded teaspoon.
Add cooked pasta and mix in. Pour pot into a baking dish and bake on 400 for 20 minutes or until top is just starting to brown.
Serve topped in remaining bacon, a sprinkle of Parmesan, and garnish with fresh parsley.