Comments on a sofa in the kitchen: In The Making : Caramelized Onion Mac & Cheese

Rachelle - Thanks for the enthusiasm! I'm happ...

2011-08-26T23:59:05.535-07:00

Rachelle - Thanks for the enthusiasm! I'm happy to be back at it!

Emma - my bacon slices didn't leave more than maybe a tablespoon of fat in my pan, so I wouldn't go with much more than that. You'll want basically equal parts flour to fat. With bechamel you want to be sure to watch as you add the milk, being sure to allow the flour/fat/milk mixture to thicken a bit at a time (at first it will thicken really quickly, then slower the more liquid you add). You may end up wanting to use less milk for a thicker sauce, or more for a runnier sauce. The longer it bubbles, the more it will thicken up too. Hope that helps! Anymore questions don't hesitate to ask!

Krista - I'm a psycho for caramelized onions, truly. It must be the Norwegian in me, they love their amber onions! And thank you for the support and kind words!!

Oh wow. I absolutely adore homemade mac and cheese...

2011-08-26T23:46:26.495-07:00

Oh wow. I absolutely adore homemade mac and cheese but this looks even better with those caramelized onions. Brilliant. :-) So glad you're back! :-)

how much of the bacon grease do you leave in the p...

2011-08-25T12:32:41.004-07:00

how much of the bacon grease do you leave in the pan before adding the milk? I can't imagine you would leave much of it, but wanted to ask!

SOOOO glad you're back, Mo! Lovely post. All...

2011-08-24T23:13:53.687-07:00

SOOOO glad you're back, Mo! Lovely post. All feels right again in the world now that you are back up and blogging! xx