Wednesday, December 9, 2009

3 Cheese and Bacon Macaroni

I made this this past weekend, since I had some leftover cheese sauce, from a previous meal. I jazzed it up by adding 2 different kinds of cheese, to my cheddar cheese sauce. Mr.B loves bacon, so I knew that would be a great way to get him to eat homemade mac'n'cheese. He seems to prefer the blue box, to homemade. It turned out really good. Salty and smoky from the bacon, with a nice crispy buttery cheesy crust. YUM-O!!! The kids loved it and Hubby polished it off when he got home from work.

3 Cheese and Bacon Macaroni

4 cups dried macaroni
1/2 lb of bacon, cooked and crumbled
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 C sharp cheddar cheese, grated
1 C Mozzarella cheese, grated
1/2 C Parmesan cheese
1/4 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper
12 Ritz crackers, finely crushed
1/2C cheddar cheese, grated

Preheat oven to 350 degrees. Cook macaroni until al dente and drain. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for three minutes, whisking constantly. Don’t let it burn. Pour in milk and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Add in cheeses and stir to melt. Add salt and pepper and taste to see if you need to adjust seasonings. Add in bacon and cooked macaroni. Spoon into a casserole dish sprayed with cooking spray. Mix cracker crumbs and 1/2 C of cheese together. Sprinkle evenly onto macaroni. Bake at 350 for 30 minutes until to is golden brown.


Danielle said...

OMG that sounds good. I love crunchy topped mac & cheese! And I'm glad you don't post nutrition stats because I would be afraid of the fat grams in that one!!!

Hun said...

Everything in moderation.... that's my motto, LOL.