Homemade Macaroni and Cheese

Who doesn’t love macaroni and cheese? When I was a kid, I never ate much homemade macaroni and cheese. We always ate the kind in a box, which don’t get me wrong I still love those from time to time but when I became an adult, I really appreciated a homemade macaroni and cheese. I love the taste of real cheese more. I found this recipe many years ago in an old cookbook an changed a few things over the years. It is definitely a crowd pleaser! it’s so rich and cheesy and with the bacon, yum! It takes it over the top!

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Why you will love this recipe–

• First of all, it is absolutely creamy, decadent, and delicious!!
• Can be made ahead of time and stored in the freezer then just pull it out and bake it
• Also, with the add in of the bacon it really amps up the dish.
• Great for a large gathering or to take to a potluck

Ingredients you will need-

• 1 box of elbow macaroni or pasta of choice
• 6 Tablespoons butter
• 6 Tablespoons of flour
• 2 cups milk
• 1 1/4. cups of heavy cream
• 3/4 teaspoon of dry mustard
• 1 1/2 teaspoon onion powder
• 1/2 teaspoon of garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups sharp cheddar cheese
• 3/4 cups parmesan
• 1 1/2 cups of Colby jack
• 1 can condensed cheddar cheese soup
• 3/4 cup of bacon

How to make–

Step 1. First prep your ingredients like frying up the bacon, shredding the cheese, and cooking the pasta to al dente

Step 2. Next you want to melt your butter then add the flour and cook for a minute or so then slowly start to add in the milk and cream while whisking. Once smooth and creamy add in your spices. Turn off the heat and add 2 cups of sharp cheddar, all the parmesan cheese, and 1/2 cup of Colby jack. Taste for seasoning; add more salt and pepper if needed.

Step 3. After that you will add the pasta and the bacon to the cheese sauce. Pour into greased 9 X 13 baking dish, top with remaining cheese, and bake in pre-heated oven at 400 degrees for 18- 20 minutes until top is golden and bubbly. Cool 10 minutes before serving.

Tips-

• Make sure to cook your pasta only to al dente because it will continue cooking in the oven and we don’t like mushy pasta.
• Taste for seasoning before putting in the oven because we don’t like bland macaroni and cheese.
• If mixture becomes too thick just add a splash of milk

Storage-

• Make this ahead of time and store in the fridge for a day or two until ready and bake in the oven.
• Also, can be made ahead of time, cover in plastic and tinfoil and placed in freezer up to 2 months. When ready to bake, turn oven to 375 degrees. Remove plastic and replace tinfoil and bake in oven covered for 20 minutes then remove foil and continue to bake another 10 minutes until golden and bubbly.