It’s 27 degrees out right now.   Winter’s coming, there’s no avoiding it, all we can do is prepare for it with all things cozy.

Big Chunky Sweaters (Nordstrom’s)

Fluffy Boots (Uggs)

Mac & Cheese  (Bacon and Caramelized Onion edition)

via all-recipes


1 16oz. package elbow macaroni

1/4 cup butter

1/2 cup sour cream

1 egg, beaten

2 tbs cream cheese softened

4 cups grated Asiago Cheese

4 cups grated Vermont cheddar cheese

4 slices bacon

2 tbs butter

1 large onion, sliced thin

4 cloves garlic, minced

1/8 tsp brown sugar

1/4 c chopped parsley (fresh)

1/4 c panko bread crumbs

2tbs butter

5tbs all purpose flour

3 cups milk

1/2 tsp ground mustard

1/2 tsp paprika

1/4 tsp salt

1/2 tsp pepper


Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Microwave the bacon as needed, cut into small pieces, set aside.
Stir 2 tablespoons butter, the onion, and garlic iand cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9×13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.

Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

It’s definitely a once a year (or once every 2 years) recipe, but it makes a ton and tastes even better reheated.