{BEST} MAC AND CHEESE {EVER}
{BEST} MAC AND CHEESE {EVER}
5 December 2018
You guys, I’m not kidding around here. This MAC AND CHEESE recipe is BOMB! Crumbled bacon lardons paired with apple-wood smoked Gouda cheese = a match made in HEAVEN! Chili powder, Frank’s hot sauce, and scallions brighten up this ooey, gooey, cheesy masterpiece.Ā
You can make this in a large casserole dish, or in individual portions as shown in the video.Ā This MAC AND CHEESE can be made vegetarian and/or gluten free (see recipe notes). If you LOVE cheese, you might also want to check out my killer recipe for BEEF ENCHILADAS.Ā
![[BEST] Mac and Cheese [EVER]](https://i0.wp.com/cookmecrazy.com/wp-content/uploads/2018/12/mac-feat.png?fit=150%2C150&ssl=1 "[BEST] Mac and Cheese [EVER]")
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 30 minutes |
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This is, without a doubt, the creamiest, cheesiest, most flavorful and well rounded MAC AND CHEESE I've ever made OR HAD!! You HAVE to try this...like now!
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- 8 oz macaroni* I used mini shells
- 2 Tbl. unsalted butter
- 2 Tbl. reserved bacon fat**
- 3 Tbl. AP flour
- 1/2 Tbl. chili powder
- 1/2 tsp mustard powder
- pinch crushed red pepper flake
- 1/4 cup reserved starchy pasta water
- 1 cup heavy cream (room temp)
- 1 1/2 cups whole milk (room temp)
- 1-2 tsp Frank's hot sauce (to taste)
- 1 1/4 cup applewood smoked gouda cheese reserve 1/4 to top
- 1 1/4 cup cheddar cheese reserve 1/4 to top
- 3/4 cup provolone cheese reserve 1/4 to top
- 3/4 cup white american cheese reserve 1/4 to top
- 1/2 cup crushed Buffalo-style pretzels* (to top) (toasted breadcrumbs works fine too)
- 6 slices thick-cut bacon, cooked, crumbled** (to top)
- 3 scallions, sliced (to top)
- sea salt and black pepper to taste
- Start by boiling your pasta water. Season with salt, and drop in noodles. Cook 8-10 minutes, or until al dente (soft but with bite). Strain over a bowl to reserve some of the starchy pasta water. 1/4 cup is all you need.
- While pasta is cooking, also cook the bacon. Place strips in cold skillet and bring to medium heat, flipping until brown and crispy on both sides. Remove to paper towel to drain excess grease. Remember to reserve 2 Tbl. of bacon grease for cheese sauce!
- Make the cheese sauce. Bring pot to medium heat, add butter and bacon fat. Allow to melt and bubble, then add flour, chili powder, mustard powder, crushed red pepper, and season with salt and black pepper. Stir to combine, ~2 minutes. Then add starchy pasta water - very important! The mixture will immediately thicken to create the sauce base.
- Slowly begin to add cream and milk -- making sure to stir and scrape every surface of the pot. Add Frank's hot sauce - (it's not super spicy at all I promise). Once the mixture is thick enough to coat the back of your spoon, turn the heat way down and start adding the cheese in batches to ensure proper melting. (Remember to reserve a 1/4 cup of each to top!) Once fully incorporated, taste to see if it needs extra salt, pepper, or hot sauce. Turn off heat, and add to large mixing bowl along with cooked pasta. Fold to combine.
- Butter small baking dish (per person) or large casserole dish (for party) and add mac and cheese mixture to it. Broil on low, bottom shelf, until bubbly, about 5 minutes. Stir up, and top with remaining cheese and crushed pretzels or toasted breadcrumbs. Broil again on low, until cheese is golden brown, about 3 minutes. Then top with crumbled bacon, the scallion greens, and serve!
*MAKE IT GLUTEN FREE: You could easily substitute the AP flour for potato starch, sub the noodles out for Gluten Free pasta, and sub the pretzels for GF pretzels.
**MAKE IT VEGETARIAN: Omit the bacon topping and use 4 Tbl. of unsalted butter instead of half butter/half bacon fat.
DON'T USE PRE-SHREDDED CHEESE! It does not melt as well. Instead, buy blocks and shred at home -- or you can use slices like I did (I had a lot leftover from a previous thing š