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.
re “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.”
…the fork?
The fork is there for measuring purposes, so you can look at the photo and know how wide to open your mouth to jam the entire piece in.
Well I’m not sure what the parsley is doing there either, but that’s one heckuva nice looking chunk of macaroni. Maybe the fork and parsley are ‘part of this nutritious dinner’?
It’s not so much a fork as a cholesterol dip-stick.