Bacon Pesto Mac & Cheese



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Ingredients:

1 1/2 pounds bacon, cut crosswise into 1/4-inch strips
1 pound elbow macaroni
8 tablespoons unsalted butter
1/2 cup flour
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
3 cups whole milk, or more as needed
1 cup mild Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
8 ounces pesto

Cooking Directions:

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 15 to 18 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside.

While the bacon is cooking, in a large saucepan or small stockpot, cook the pasta according to package directions. Drain and set aside.

Wipe out the saucepan or small stockpot and return it to medium heat. Add the butter. When the butter is melted, sprinkle in the flour, salt, and pepper and cook, whisking, for 2 minutes. Slowly add the milk, whisking. Continue cooking and whisking until the mixture thickens, about 3 minutes. Reduce the heat to low and stir in the cheeses. Stir in the pasta and pesto. Set aside 1 cup of bacon and stir in the remaining bacon. Add more salt and pepper to taste.

Serve immediately, garnished with the reserved bacon. (If mixture gets too thick as it cools, stir in additional milk.)

Serves 8 to 10

Serving Suggestions:

To vary this mac and cheese, vary the cheeses—try different combinations including provolone, Parmesan, and pecorino. On the side, complement the complex flavors with something simple, for example, steamed broccoli or asparagus spears.

This recipe provided courtesy of porkbeinspired.com.

 

Iowa Farmers-We Still Need Your Photos!



MS-99IACounties-FBIowa Farmers-We still need your photos!  In an effort to represent all 99 counties of Iowa we are still looking for photos from the following counties:

Adams, Allamakee, Appanoose, Audubon, Benton, Black Hawk, Boone, Calhoun, Carroll, Cass, Cedar, Cerro Gordo, Cherokee, Chicksaw, Clay, Clinton, Crawford, Davis, Decatur, Delaware, Dickinson, Dubuque, Emmet, Fayette, Floyd, Franklin, Fremont, Grundy, Hamilton, Hancock, Hardin, Harrison, Henry, Howard, Humboldt, Ida, Iowa, Jackson, Jefferson, Jones, Kossuth, Lee, Linn, Louisa, Lyon, Mahaska, Marshall, Mills, Mitchell, Monona, Monroe, Montgomery, O’Brien, Palo Alto, Plymouth, Pocahontas, Sac, Scott, Shelby, Sioux, Tama, Taylor, Van Buren, Wayne, Webster, Winnebago, Winneshiek, Woodbury, Worth & Wright.

We have a winner!!



Congratulations to Jenny Day-the winner of our gift shop giveaway!  Jenny, please email msparkman@hoari.com to claim your prize!

Giveaway!!



FullSizeRenderThe Machine Shed is known for great food, but also great products in our gift shop.  Have you checked out the new line of fruit salsas from Blackberry Patch?  Stop in today and pick up your favorite-or enter to win them by commenting on this blog post with your favorite Machine Shed gift shop items!

Chicken and Rice Bake Recipe!



Chicken and RiceAnother delicious Throw Back Thursday Recipe!  Yum!

 

 

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Throw Back Thursday Recipe!



bac picHere is a great Throw Back Thursday comfort food recipe from a past special at The Machine Shed-Bacon Lovers Mac & Cheese.  You will thanks us later..we promise!

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Join Us!



Stuffed Shells Recipe!



You will need:

  • Your favorite pasta sauce-we used a meat sauce with lots of veggies!
  • Cooked Pasta Shells
  • Spinach, Cottage Cheese, Parsley, Greek Yogurt, Parmesan Cheese,Salt & Pepper,Bread Crumbs, and Mozzarella Cheese

Directions:

  • In a food processor combine Spinach, Cottage Cheese, Parsley, Greek Yogurt, Parmesan Cheese,Salt & Pepper and pulse until combined.
  • Layer the sauce at the bottom of a baking dish.
  • Spoon the filling into the pasta shells.
  • Bake covered at 375 degrees until bubbly.
  • Remove cover, add cheese and bread crumbs and broil until lightly browned.
  • Enjoy!

 

The Award Winning Machine Shed!



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The Machine Shed – An Award Winning Restaurant

Through the years, Machine Shed Restaurants have sprung up around
the Midwest and have earned a bushel full of awards. 

1981: Roast Pork Loin Stuffed with Country Sage Dressing
Winner of the Iowa Pork Cook Off

Golden Butter Knife

1982: Tangy Tenderloin
Winner of the Iowa Pork Cook Off

Golden Butter Knife

1983: Roasted Stuffed Iowa Chop
with Warm Apple Raisin Dressing and Apple Whiskey Sauce
Winner of the Iowa Pork Cook Off
& National Pork Recipe Contest

National Pork Restaurant of the Year – National Pork Producers Council

Beef Backer Award – Iowa Beef Industry Council

Golden Egg Award – American Egg Board

Golden Butter Knife – Scott County Dairy Association

Iowa Pork Restaurant of the Year – Iowa Pork Producers

Kansas Pork Restaurant of the Year – Kansas Pork Producers

Minnesota Pork Restaurant of the Year – Minnesota Pork Producers

Best Breakfast in America – Travel Channel’s Food Paradise

Top 50 Multi-Concept Growth Companies – Nation’s Restaurant News

T.O.M. Award – National Turkey Federation

Calling All Iowa Farmers!



MS-99IACounties-eblast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stay tuned!  We will be continuing this project in Illinois, Wisconsin, and Minnesota!

 

 

 

 

 

 

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