Ingredients
-
-
3
-
3
-
8
-
4
-
-
-
1/4
-
2 1/2
-
1/4
-
1/4
-
-
-
1/8
-
1/8
Directions
Steps
|
1
Done
|
For the Bechamel Sauce: |
|
2
Done
|
Melt the Butter Down Completely Over Medium Heat. Add the Flour and Whisk Together Until the Flour Is Completely Mixed in and You Have a Thick Gravy-Like Consistency, 5 Minutes. |
|
3
Done
|
Combine the Milk and Cream in a Saucepan Over Medium Heat, and When the Milk Is Boiling, Slowly Add in the Butter-Flour Mixture and Cook, Stirring, Until It Has Thickened Into a Sauce. Add Salt and Pepper to Taste. Reserve 10 Ounces of the Bechamel Sauce For the Mac and Cheese; Set Aside the Remaining Bechamel For Another Use. |
|
4
Done
|
For the Mac and Cheese: |
|
5
Done
|
Preheat the Broiler. |
|
6
Done
|
Fry the Bacon in a Small Pan Until Crisp. Remove the Pieces With a Slotted Spoon. |
|
7
Done
|
Add the Reserved Bechamel Sauce to a 12-Inch Skillet Over Medium Heat; Mix in the Macaroni, Cheddar, Fontina and Bacon. Add Salt and Pepper to Taste. Transfer the Mixture to a 16-Ounce Casserole Dish (single-Serving Size). |
|
8
Done
|
For the Topping: |
|
9
Done
|
Top the Casserole With the Cheddar, Fontina, Fried Potato and Egg. Cook Under the Broiler Until the Topping Looks Golden Brown. |
|
10
Done
|
Garnish With Scallions and Freshly Ground Black Pepper and Serve. |
