Mac-n-cheese is a staple comfort food in my world regardless of the weather. I don’t care if it’s 80* or 21* I love me some mac-n-cheese. My Papa’s made an amazing version and so didn’t my Nana. I have adapted their recipes and changed them slightly. There are so many delicious recipe versions out there that honestly, I feel you cannot go wrong with whatever varieties you choose. It’s a matter of preference, availability and flavor profile.
Staple items in my home include multiple cheese varieties. I like to keep gouda, gruyere, cheddar and cream cheese in my fridge at all times. There are usually more varieties, but those particular ones can always be found because I can create so many dishes using them… and truth be told we love cheese in this house. I may have quite possibly been a mouse in my previous life. That’s been a topic of debate for years around the table.
Anther debate throughout the years has been “What’s the best pasta to use in a mac-n-cheese”? My Papa’s swore by elbow macaroni and my Nana always used shells. My take on the subject? It doesn’t matter which pasta you choose as long as the pasta has ridges on the surface. The ridges grab the cheesy goodness and encase every piece of that pasta in the delicious cheese sauce whereas smooth pasta does not keep the cheese on it as well because it just kind of slides off, so whatever pasta you choose, make sure it has ridges and grooves on the surface. Now, here is my version of the absolute best bacon mac-n-cheese EVER!! Enjoy!
Creamy Mac-n-Cheese
Description
This mac-n-cheese recipe is an absolute staple in my menu rotation and one that my family requests at least twice a month. Thanks to the ease and speed of the recipe, it's an easy request to fulfill.
Elements:
Tutorial
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To Start
To begin, preheat the oven to 325*f.
Get a pan of salted water on the stove and bring to a boil.
Cook the bacon and dice it, reserving the grease and storing in the fridge for use in later recipes.
Once the salted water is boiling, add the pasta and cook per the directions, draining when it's done.
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Make the Roux
Now it's time to make the roux which is the base for the entire recipe. Start by melting the butter in a large pot on the stovetop. *I use the same pot I boiled the pasta in for this step.
Once the butter is melted add the flour and combine the two thoroughly. Keep the heat at medium low and stir constantly to keep the flour mixture from sticking to and burning the bottom of the pan. Cook for 2-3 minutes. This removes the raw flour taste from the dish.
Next add the creams and stir to combine. The mixture will start to thicken slightly. Bring it to a simmer and turn off the heat. Do not boil the mixture.
Add the cheeses to the pan and stir util they have melted into the roux, and they are smooth and creamy. Add the cooked and drained pasta and toss to combine.
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Bake it Up!
Add the cheesy mac-n-cheese mixture to a buttered 8.5" x 11' pan and spread out evenly. Top with the crumbled bacon and bake for 25 minutes. Serve immediately
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Taste and Relish
This creamy and delicious dish can stand alone with a simple salad or share the plate with a fabulous meat. Whatever way you choose to serve it, it's sure to be a delight.
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