Ingredients
Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bacon and Cheese Stuffed Chicken
4 boneless skinless chicken breast halves (1to1 1/4 lbs)
4 slices bacon, cooked and crumbled
2 ounces sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
1 tablespoon olive oil
1 teaspoon cornstarch
2/3 cup reduced-sodium chicken broth
2 tablespoons parsley, Finely chopped
Potato Skins
INGREDIENTS
- 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons unsalted butter (1/4 stick), melted
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (about 4 ounces)
- 5 to 6 slices cooked, crumbled bacon
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
Bacon and Cheese Omelet
Simple Bacon and Cheese Omelet
1/4 of an onion
1-2 rashers of bacon
1 large mushroom
kosher salt
freshly cracked black pepper
1 jumbo egg
1 tsp. heavy cream
2 slices American cheese (or other cheese)
Makes 1 large, thin omelet. Serves 1 hungry person, or 2 who only feel like nibbling.
jerryishungry 