Macaroni and cheese is a family favorite but add bacon and bring it to a whole new level. The key is to make sure you’re bacon is crispy. We were sent many different bacon products from The Baconer and have been adding bacon to everything. You can choose from regular bacon, ground bacon, candied bacon rub, bacon steaks, and more. Check out their site for amazing bacon products.
Ingredients
- 6 slices of The Baconer bacon cooked crispy crumbled
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 a teaspoon of pepper
- 1/4 cup of flour
- 1/4 cup of butter
- 2 cups of milk or a cup and a half of evaporated milk
- 1/2 cup of heavy cream
- 16 ounces of Sharp cheddar cheese
- 8 ounces of Monterey Jack cheese
- 8 ounces regular cheddar cheese
- 2 eggs
- 1 lb elbow macaroni
NOTE** All cheeses should be fresh blocks and be grated fresh. The pre-shredded cheeses have a coating and don’t melt as well.
Directions
Pre-heat oven to 350°
Cook bacon crisp in a deep pan, put aside on paper towels to cool.
Shred all cheeses.
Cook elbow macaroni, strain, while creating your cheese sauce.
Crumble for the top of your macaroni and cheese.
In same pan, melt butter and add flour to make your roux. Cook for 1-2 minutes do not burn.
Slowly add the milk, cream and all spices.
Bring to a boil and simmer until sauce becomes thick, but loose enough to mix in your macaroni.
Take it off the heat and stir in your shredded cheese until melted.
Add strained elbow macaroni.
Sprinkle bacon on the top.
**Optional** We love our bacon so we make extra to add into the cheese sauce.
Place macaroni and cheese into a casserole dish.
Bake in the oven at 350° for for 20 minutes covered.
Take the cover off and cook another 20 minutes or until nice and brown.
Mangia!
