If I sent in a DNA test, I am certain that the results would be: 33% cheese, 33% bacon, 33% Dr Pepper. If you ever want to make my day brighter, give me any of those. Give me all three, and I just might cry on you.
One of my favorite cheese vessels is mac ‘n’ cheese. I assume that by clicking on the name of this dish, you did not come here looking for a low-calorie food. Don’t even think about calculating the calories on this baby. That would take the comfort out of the phrase “comfort food”. This recipe has four cheeses, bacon, and… just be comforted by the fact that this mac ‘n’ cheese is straight fire. Such rich, velvety, creamy, cheesy goodness. Forget about everything else. You know I washed it down with Dr Pepper. (But, it was Diet Dr Pepper because…”health”).
Recipe:
- 16 oz elbow macaroni
- 1 pkg thick cut bacon
- 1/4 cup flour
- 3 cups milk (I use skim milk)
- 1 cup half and half
- 2 cups Muenster cheese, shredded
- 3 cups White Cheddar cheese, shredded
- pinch of paprika
- pinch of nutmeg
- salt and pepper to taste
- 1/4 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 4 Tbsp unsalted butter
- 1 1/2 cups bread crumbs
Instructions:
1. Preheat your oven to 375F. Lightly grease a 4 qt baking dish or a 9×13 glass pan and set aside. Shred the muenster and cheddar cheeses and combine. Shred the parmesan and mozzarella cheeses and keep separate.
2. Cut the bacon into small pieces. Cook until the pieces are crispy. When they are crispy, lay them out on a paper towel to dry. Pour the leftover bacon grease into a glass bowl. (Try to strain out as many of the burned bacon crumbs from the grease as you can. You are going to use the bacon grease to make the cheese sauce).
3. In a large pot, boil water and add pasta. (If desired, add a little bit of olive oil and salt to the boiling water). Cook the pasta until nearly al dente. (To prevent soggy pasta after baking, you do not want your pasta any more cooked than that). Remove the pasta from the heat, drain, then pour into the baking dish.
4. Pour the bacon grease into a deep saucepan and heat over medium heat. Whisk in the flour and keep stirring for about 3 minutes until bubbling. Add the milk. Stir constantly until the mixture thickens. Slowly add the half and half. Stir until the mixture thickens again. Turn the heat down to low and stir in the nutmeg, paprika, and muenster/cheddar cheese mixture. When the cheese is melted and well incorporated, add salt and pepper to taste. Remove from the heat.
5. Pour the sauce onto the pasta in the baking dish. Mix until well combined.
6. Reserve 1/4 of your bacon pieces and set them aside. Sprinkle the remaining bacon pieces onto the pasta.
7. Sprinkle the parmesan and mozzarella cheeses onto the pasta and bacon pieces.
8. Measure 1 1/2 cups of bread crumbs and pour into a small bowl. Melt 6 Tbsp of butter and add them to the bowl of bread crumbs. Mix the butter and crumbs until they are incorporated. Sprinkle the mixture on top of the mac ‘n’ cheese.
9. Sprinkle the reserved bacon pieces onto the bread crumbs. Place the mac ‘n’ cheese into the oven and bake for about 20 minutes, or until the sauce is bubbly and the bread crumbs are golden brown.
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