A leveled up baked mac and cheese for the recent Easter holiday. I have shared a variety of mac and cheese recipes – but this one is extra cheesy with bacon!
I started to cook my macaroni to al dente (about 2 cups). In another pan I started a roux of butter and flour. I then slowly poured and combined 1 cup of milk. To this, I seasoned with salt, black pepper, white pepper, garlic powder and a spoonful of Dijon mustard. I slowly started to stir in my cheeses (from September Farms) including cobly jack, extra mild white cheddar, yellow cheddar and mozzarella. I did save chunks cheddar to stir in and top with. Once my cheese combined and tasted to my liking, I added the macaroni and began stirring together. I then added chopped up left over bacon (why you also just make the full pound lol) and some cheddar chunks and folded them into the mac and cheese. I add this to a glass pryex dish (sprayed with nonstick cooking spray). I topped it with more cheese and then smashed bacon cheddar chips – Dieffenbach’s of course.
Cover it with foil and bake for about 20-30 minutes aka until the cheese bubbles. Lastly, I removed the foil and broiled for a few more minutes to get the top and the chips extra crispy! It was the perfect cheesy combination and a great side dish with Easter ham! What’s your favorite mac and cheese? Comment below what kind I should make next!
Live to Eat,
Tiv
Living Tivalicious 