Saturday, October 25, 2008

Build a Better Mac and Cheese

I can't stand looking at my blog with that spider picture staring me in the face, so I thought I'd share the best mac and cheese recipe I've tried. Ever. Five different cheeses melted slowly in a double boiler make this macaroni and cheese great, but the six slices of thick cut bacon make it amazing.

I got the recipe from I-Shüan and she got it from a magazine. I believe I could eat this macaroni and cheese every day for a week for lunch AND dinner and be perfectly happy.

Carbs
? Bring it!

Ann's Macaroni and Cheese (with bacon, of course)
Serves 8

10 ounces, sharp cheddar cheese, grated
4 ounces Monterrey Jack, grated
4 ounces Velveeta, cubed
4 ounces cream cheese
1 (12 ounce) can evaporated milk
1 tsp Dijon mustard
6 slices thick cut bacon, cooked crisp and crumbled
salt and pepper to taste
12 ounces elbow macaroni, cooked and drained
1/2 cup plain bread crumbs
2 ounces Parmesan, grated

Heat oven to 350. Put cheeses (except Parmesan) in the top of a double boiler and melt over simmering water, stirring frequently. Gradually add evaporated milk, whisking until completely smooth. Whisk in mustard, bacon, salt and pepper. Pour into a 9 x 9 inch baking dish, add macaroni, and toss to coat.

(I actually mixed the macaroni and cheese in the pot I'd cooked the macaroni in. I drained the macaroni and returned it to the pan, then added my cheese sauce. I would NOT have had room to mix it in the 9 x 9.)

In a small bowl combine bread crumbs and Parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes.

Disclaimer #1: The photo above is a random mac and cheese photo from google images. I didn't happen to take a picture of the mac and cheese I made because we all dug into it so fast and now it's gone. But the picture is actually a pretty close representation.

Disclaimer #2: If you are too good to use Velveeta, just ignore this recipe. I'm sure you would have hated it anyway.

Disclaimer #3: This macaroni and cheese is not part of any weight loss plan. Translation: It's awesome!

4 comments:

Debbie said...

The reason velveeta is good when you use multiple cheeses is because it's a great binder! You don't have to worry so much about the cheese seizing if it gets too hot or separating.

Afton said...

Debbie, you are like my own personal Alton Brown!!

Erika and Ryan said...

Sounds so good. I like the idea of putting bacon in it! Can't wait to try it!!

Marah said...

Allright, I'll try it. The Velveeta turned me off, but if Debbie approves...