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Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Remove from heat and add cheese, stir until melted. Remove from heat add milk, return to heat and bring to a boil. Pour in the milk, add the mustard and whisk until smooth. In a pan cook butter, salt, pepper and flour and stir until smooth. Add a little liquid smoke for a, well, smoky taste. Cook for a couple of minutes, whisking constantly. This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.