Our version of this ooey-gooey goodness is inspired by Burro Cheese Kitchen in Austin, which we featured recently on Goodtaste with Tanji. The 'Burning Mac' is made on sourdough bread and layered with homemade mac n' cheese, cheddar and Austin's very own Yellowbird Foods sauce.
Bring 4 quarts water with 1 teaspoon salt to a boil in a large pot and cook pasta according to package directions. Strain and set aside.
Place a heavy saucepot over medium heat, add bacon to pot and allow it to render. Remove bacon bits and place on a plate lined with paper towels to drain. Set aside. Add shallots to pot and sauté for 2 minutes. Lower heat, add 4 ounces butter and melt completely. Using a wooden spoon, stir in the flour and continue stirring for 3 minutes. This will create a blond roux.
Slowly pour in milk while whisking vigorously. Continue whisking until the sauce comes to a boil. Reduce heat and allow it to simmer for 15 minutes. Add remaining salt and white pepper. Remove from heat and add remaining butter. Stir in cooked pasta and both cheeses.
Preheat oven to 350F. Transfer macaroni and cheese to a greased large baking dish or individual oven-proof serving dishes of your choice. Place in oven and bake 30 minutes.
Mac N' Cheese Grilled Cheese
Preheat skillet over mediuum heat. Generously butter two slices of sourdough bread. Place sourdough bread, butter side down onto skillet. Add 1/4 cup of mac and cheese and sprinkle with 1/4 cup of cheddar cheese, then add 1 tablespoon (or more depending on desired heat) of hot sauce. Top with second slice of bread. Cook until bread is golden and cheese is melted, about 2 to 3 minutes per side. Repeat with remaining slices of bread.
The recipe for Mac N' Cheese is provided by Backstreet Café in Houston.