When it is on top of a mountain of cheese and pasta, I don’t mind the medium crispy bacon at all. I was trying to make extra crispy bacon this weekend, but for some reason, it wasn’t crisping up the way I liked it! So I made this Baked Bacon Macaroni and Cheese with the less than ideal bacon. Because if it isn’t almost all black and crumbling, I will not touch it. Sure, I liked it in the mornings when my dad would make a large breakfast with EXTRA CRISPY bacon. I have never really been a HUGE bacon lover. They are on the regular rotation in my house, most often in the form of macaroni and cheese.Īre you a fan of bacon? If you are a vegetarian, you don’t need to answer that unless you loved it in your pre-vegetarianism days. Give me alll of the cheese and the bacon and the PASTA!! I am most definitely NOT afraid of carbs. My favourite weeknight dinner recipe idea made with cheddar and mozzarella. Three steps and done.Creamy Baked Bacon Macaroni and Cheese that is so easy to make. Cook about 8 minutes, or until the pasta is tender and most of the liquid has been absorbed.Īdd the cheese and stir until it is melted. Stir in the macaroni.īring to a boil, and reduce the heat to a simmer. Start by putting a deep skillet or dutch oven over medium high heat. I usually bribe Jack by making him hold the spoon or something for the photo, then promise him he gets a bite when we’re finished. This is what happens nearly every time I finish shooting food – the hungry vultures swarm. So, feel free to cut the recipe in half if you don’t need 8 cups of mac and cheese. For me, most days that means using bagged cheese.
And the food police won’t show up at your door. Have I used the bag stuff with this? You bet I have.
As I’ve said before, the bagged stuff has cornstarch and other stuff to keep it from sticking together in the bag and it usually throws off the texture of the dish a bit. You just probably won’t get that stringy, gooey cheese pull that you would with cheese you’ve grated yourself. You can certainly use the pre-shredded bagged cheese, too. You’ll just need to use something that melts well.
I use hand shredded sharp cheddar cheese in this, but you are welcome to use other cheeses here. The reduced milk then makes the perfect liquid to blend with our cheese. And cooking it in milk gives the pasta and sauce a delicious creamy flavor and texture. 10 minutes!īy using the perfect amount of liquid in this method, we eliminate the need to drain the pasta.
There’s just something about the dish that says “home.” And while the methods to make it vary widely, I’ve got a super easy way to get a delicious, gooey mac and cheese on the table in about 10 minutes. For many, Macaroni and Cheese is the ultimate comfort food.
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