On this blog, Saturday is Bacon recipe day. So no Excel tips and tricks today. No, today we learn about bacon.
Today’s recipe is Bacon Wrapped Fried Macaroni and Cheese – a.k.a “the beautiful gut bomb”.
I’m not sure what the fork is doing in the picture. I would pick this thing up and jam it into my mouth whole.
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Bacon (for wrapping)
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
Let the macaroni and cheese cool enough to cut into squares
Wrap each square with 1 strip of bacon, and fasten with toothpick.
Heat peanut oil to 350 degrees F.
Dredge each square in flour then egg and then bread crumbs to coat.
Fry for about 3 minutes until golden brown.