Big Back Mac and Cheese
Serves 815 mins prep30 mins cook
This is a delightful recipe for Big Back Mac and Cheese, combining multiple cheese types for a rich, creamy texture. Mixed with protein pasta and flavored with various seasonings and bacon, this mac and cheese is a hearty dish that can be enjoyed by everyone.
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What you need
Instructions
1: Start by shredding your cheese blocks in a food processor or by hand. Combine all cheeses in a bowl and mix well. 2: Boil a pot of water and season with just a bit of salt. Do not add oil. Add in your pasta and cook for about 7 minutes, a couple of minutes under the directed time on the box. Drain the pasta, do not rinse. 3: In the same pot, add in a tablespoon of butter, your diced bacon, and onion. Allow these to cook on medium heat for about 5-10 minutes until dark brown. 4: Add in flour and cook for 1-2 minutes. Slowly add in 2 cans of evaporated milk over the course of 3-4 minutes to prevent lumps. 5: Add in your heavy cream and stir. Add in the seasoning listed above and thoroughly mix. 6: Now slowly add in 3/4 of the shredded cheese. Do not add all of the cheese into the sauce; you need extra to top the mac. 7: When the cheese is melted, add in your pasta and mix. 8: To bake this, layer the pasta in a baking dish. Lay down one layer of pasta, one layer of cheese, one layer of pasta, and one last layer of cheese. 9: Bake at 375°F for 30 minutes until golden and bubbly.View original recipe