Gluten Free Macaroni and Cheese with Crisp Bacon

Comfort food – we seek it in times of need to soothe our souls, warm our hearts and fill our tummies.  Like slipping under a warm blanket it brings reassurance, calm and relief.  We should take comfort where it’s given and if it appears in the form of food - seize the moment and placate your complicated life.  This is the last week of Food Network's Comfort Food Feast (http://blog.foodnetwork.com/fn-dish/) and I love ending it Macaroni and Cheese.

Warm, soft, rich and cheesy, it just fits the bill.  In my youth, Kraft was the go to version (embarrassing but true).  It’s deep orange color, salty sauce and supple noodles were magic on my taste buds.  For obvious reasons my mother hesitated buying this product and often turned to creating her homemade version.  Of course, in retrospect, it was far superior.  However, back then if it wasn’t orange, salty and mushy enough for my palate.  I was sold on the fake stuff and ate it through my early twenties with zeal and fervor.

This version of macaroni and cheese is based on a sauce produced by evaporated milk, eggs and cheese as opposed to the classic béchamel.  Therefore butter and flour are out of the equation.  But don’t fret – adorning this dish with crisp bacon and golden brown caramelized shallots transforms it into a warm mouthful of sheer joy.  Plus - it's gluten free!

I first published a similar recipe to this in February, 2012.  I've updated it to be gluten free, tweeked the recipe and took new pictures -Enjoy!

Macaroni and Cheese with Crisp Bacon and Caramelized Shallots

Serves 4

Ingredients:

½ pound gluten free pasta - any shape

5 slices of bacon cut into ½” pieces

1 large shallot, chopped medium

3 large eggs

1 12 ounce can of evaporated milk

¼ teaspoon cayenne pepper

1/8 teaspoon ground nutmeg
1 teaspoon kosher salt

1 ½ cups grated sharp cheese

½ cup grated Monterey Jack

½ cup grated parmesan

Directions:

1.  Pre-heat oven to 475 degrees.  In a large pot of salted boiling water cook pasta 6 minutes – it will be undercooked.  Drain.

2.  Heat a small skillet over medium heat and cook bacon until fat is rendered and crisp (I like to use center cut with more meat and less fat).  When bacon is cooked drain on paper towel.  Pour out all but 2 tablespoons of bacon grease from pan.  
3.  Place shallots in pan and saute at medium heat until a deep brown – about 10 to 15 minutes.  Transfer shallots, bacon and pasta to a medium bowl and stir to combine.

4.  In a large bowl whisk together eggs and evaporated milk.  Add cayenne, nutmeg, salt and cheeses – mix well.  Add pasta mixture and stir well.  Transfer to an 8 inch square  pan or 2 quart gratin dish.  Even out mixture and bake for 12 minutes until golden brown and bubbling.  Let sit for 10 minutes before serving.

Comfort Food Recipes:

The Cultural Dish: Pasta Carbonara
The Sensitive Epicure: Individual Goat Cheese Mac & Cheese (Gluten-Free, Lactose-Free)
Feed Me Phoebe: Green Eggs and Ham: Pasta Carbonara With Zucchini and Crispy Prosciutto 
Red or Green?: Spicy Italian Sausage and Peppers Pasta
Napa Farmhouse 1885: Pasta With Apple-Sage Sausage, White Beans and Greens
Jeanette's Healthy Living: A Healthier Crock-Pot Meat Lovers Pasta Sauce
Dishin & Dishes: Skillet Gnocchi
The Heritage Cook: Macaroni and Cheese for Everyone
Devour: Low-Key Lasagna
Virtually Homemade: Gluten-Free Macaroni and Cheese With Crispy Bacon
Cooking With Elise: Scallops and Linguini
Big Girls, Small Kitchen: Swiss Chard Lasagna
And Love It Too: Baked Spaghetti With Zucchini Noodles
FN Dish: The Most Satisfying Pasta Dishes