food network pioneer woman macaroni salad

Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Cook uncovered for only 3 minutes or until the shrimp. Add half the shrimp and reduce the heat to medium. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper.

Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.

Food network pioneer woman macaroni salad