Mac-n-Cheese with Asparagus and Tomato

Ready in 40 minutes

Simply amazing flavor and sauce!


-- Topping --
2 tablespoon Butter; melted
1/2 cup Bread crumbs
1/2 cup Corn flakes; lightly crushed
-- Filling --
6 ounce Pasta
4 spears Asparagus; cut into 1/2" pieces
6 slices Bacon; chopped
1/2 small Onion; chopped fine
3 tablespoon Butter
3 tablespoon Flour
1 can (12 oz) Evaporated milk
1 1/4 cup Chicken broth
1/2 cup Pepper Jack Cheese; shredded
1/2 cup Cheddar cheese; shredded
1/4 teaspoon Pepper
2 large Egg yolks
1 medium Tomato; seeded and chopped
1 tablespoon Chives; minced

Original recipe makes 4 Servings



- Mix all topping ingredients and preheat broiler set with top-middle rack

- Bring water to boil for pasta in a large sauce pan add 1 t. salt to water

- add asparagus and pasta and cook until pasta is still just shy of aldente

- drain in colander and set aside

- While pasta is cooking heat a dutch oven on med heat, add bacon and cook till crispy

- remove bacon to paper towel on plate

- remove all but 1T grease.

- Add onion to pan and cook till tender about 5 min

- Add butter and stir till foamy

- Wisk in flour and continue to stir until golden brown

- gradually wisk in evaporated milk and broth

- bring to boil over med-high heat

- simmer for 5 min or till thickened stirring constantly

- Stir in cheese and 1/2t salt and pepper

- remove from heat wisk in egg yokes

- return pasta, asparagus bacon, tomato and chives to pot

- stir and transfer into a broiler safe casserole dish

- sprinkle with topping and broil until browned 3-5 min

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Calories Per Serving: 1279 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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