Blue Moon Farmstead
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Tuesday, October 6, 2015
Loaded Mac & Cheese
bacon, cheddar & jalapeno mac ‘n cheese
enough for 4 for dinner, more as a side
6 tbsp, divided
4 slices, crusts removed
about 10 strips, cut into pieces
2, seeded and diced
salt and pepper
use very generously
irish white cheddar
2 cups, shredded
2 1/2 cups, shredded and divided
1 lb (500 g), short or tubular
about 2 mins less than package directions
Pre heat your
to 350 F (175 C) and grease a medium baking dish.
(I used a large
Melt 2 tbsp of the butter and in a small bowl toss it with the bread pieces then set aside.
Cook the bacon in a heavy bottomed pot. When cooked, remove it to a paper towel lined plate to drain.
Remove most of the bacon grease from the pot, but leave any bits that are stuck to the bottom.
Add the 4 tbsp butter and jalapeno and cook over medium heat for about 2 minutes, scraping up the bacon bits.
Whisk in the flour, and cook - whisking constantly - for about 3 minutes.
Slowly whisk in the milk and cook, stirring constantly, until thickened and just about to simmer - about 5 minutes, then remove from heat.
salt and pepper
and stir in the white cheddar and two cups of the sharp cheddar - stir until melted, then fold in the bacon and the pasta.
Pour the pasta into the prepared dish, toss the bread pieces with the remaining 1/2 cup of sharp cheddar and spread over the top.
Bake for about 25 - 30 minutes, until bubbly and the breadcrumbs are
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