Mac & Cheese is one of my food weaknesses. If I were ever stranded on a desert island, that's probably what I'd want to be my one meal for the rest of eternity. BUT... I'm also crazy picky about my Mac & cheese, and I want it to be extra creamy. This particular recipe hit the nail right on the head.
Ingredients List
Kosher Salt
1 pound Elbow Macaroni
6 strips Bacon (cut into 1/4" pieces)
1/4 cup All-Purpose Flour
4 cups (hot) Whole Milk
Black Pepper
1 teaspoon Dry Mustard
8oz Sharp Cheddar (2 cups, shredded)
8oz Muenster cheese (2 cups, shredded)
1 tablespoon Hot Sauce (optional)
In a pot of boiling salted water, cook Macaroni until al dente.
Drain
Set an extra-large skillet or large heavy saucepan over medium-low heat.
Cook bacon till crispy and the fat has rendered, 10-12 minutes.
Remove bacon from pan and set aside.
Reserve fat to build your sauce.
Ensure that you have 1/4 cup of bacon fat in your pan. If you don't, add some Olive Oil.
Add the Flour.
Cook, whisking constantly, until the paste bubbles a bit, about 2 minutes.
*MAKE SURE IT DOESN'T BROWN!!
Continuing to whisk, add in 3 of the 4 cups of hot Milk.
Cook till sauce thickens, about 5 minutes.
Season with Salt and Pepper.
Simmer for 2-3 more minutes.
Stir in Dry Mustard.
Gradually add in the Cheeses, stirring constantly till all the cheese has melted.
Stir in Hot Sauce and the remaining cup of Milk.
Add the cooked Pasta.
Stir to coat.
Stir in crispy bacon.
Season with Salt and Pepper to taste.
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