10 Cheese Bacon Mac & Cheese
By: Anonymous
Published: Wednesday, March 23, 2011 - 12:13pm

Ingredients




1 Tbs. - Kosher Salt, plus more for the pasta
1 pound - Elbow Macaroni
6 Tbs. - Unsalted Butter
3 cups - Cold Milk
1 cup - Heavy Cream
1 pound - 4 Cheese Mexican Blend
8 ounces - 6 Italian Cheese Blend
1/2 pound - Diced Cooked Bacon
1 Tbs. - Pepper
2 cups - Panko Crumbs





Preparation

1 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally for about 8-10 minutes. Melt the butter in a large sauce pan over medium heat. Sprinkle the flour over the butter and cook, whisking to make a roux for about 2 minutes. Add the milk and whisk until smooth. Reduce the heat to low, cook and stir until thick. Add the heavy cream, cheeses, 1 tbs. salt & pepper, cook until the cheese is fully melted 


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Comments




 

Permalink Chris PaulkJuly 22, 2010  

Think you're missing some ingredients?
 





 

Permalink Angela McKellerAugust 8, 2011  

I use a 1:3 ratio of butter to flour when making a roux.  So, 18 T flour or 1 cup.  Make sure you've browned it well, but not burned it, so that it doesn't taste like flour.  In place of one cup of milk, add a cup of your favorite light beer and this recipe would be AWESOME.  Also, the recipe says cold milk, but I find that it's better to attain success when using lukewarm milk.  Then top with the panko and broil until nicely browned and crisp, but keep an eye on it because it doesn't take long at all.  
Hope this helped!
 








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Preparation

 1  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally for about 8-10 minutes. Melt the butter in a large sauce pan over medium heat. Sprinkle the flour over the butter and cook, whisking to make a roux for about 2 minutes. Add the milk and whisk until smooth. Reduce the heat to low, cook and stir until thick. Add the heavy cream, cheeses, 1 tbs. salt & pepper, cook until the cheese is fully melted

About


 My husband and I simply love to watch Guy Fieri on Diners, Drive-ins' & Dives, we go gaga for his fun antics & witty charm. He goes to some extremely amazing places and gets to try some of the best food our great country has to offer. We wish at times we could have a job like his, drive a classic car, travel around the USA and eat some awesome food. But since we can't we will do the next best thing and make a recipe from his Triple D cookbook. This recipe was adapted from the Eveready Diner in Hyde Park N.Y., they had a wonderful sounding 3 cheese Mac & Cheese that we took it to a whole new level.

Comments:
Chris Paulk

Think you're missing some ingredients?
Angela McKeller

I use a 1:3 ratio of butter to flour when making a roux.  So, 18 T flour or 1 cup.  Make sure you've browned it well, but not burned it, so that it doesn't taste like flour.  In place of one cup of milk, add a cup of your favorite light beer and this recipe would be AWESOME.  Also, the recipe says cold milk, but I find that it's better to attain success when using lukewarm milk.  Then top with the panko and broil until nicely browned and crisp, but keep an eye on it because it doesn't take long at all.  
Hope this helped!