Mac&Cheese is a classic. I've tried many cheeses, pastas and even switching up the roux, but for this mac&cheese, the pasta is cooked in milk. It makes all the difference. Brings more creamyness to the dish and depth. Give this one a shot! Seriously! And be sure to top it with extra crispy bacon and chives. And whatever else your heart desires.
Here's how I made it
6 slices of bacon cut into small cubes
6 garlic cloves finely minced
5 c milk (I used 1%)
1 box of elbow macaroni
1 ½ tsp salt
1 tsp fresh cracked pepper
2 c extra sharp cheddar cheese
12 slices of muenster cheese
1 tsp horseradish
2 dashes Worcestershire
10 dashes Frank Red Hot (optional)
3 Tbs chopped chives
In a large pot, cook your bacon until really crisp, drain and set on a paper towel.
With the bacon fat, add your minced garlic. You can take away some bacon fat if desired or drain completely. I think it brings a lot of flavor so I kept it.
The garlic can only cook for so long, because the bacon fat is very hot. So about 1 minute or less.
Add in the milk, pasta, salt and pepper. Keep over medium heat and stir constantly.
As the pasta cooks, it will soak up the milk, once the pasta is done, the milk will still be there it will not be completely gone, which is what you want.
Pull off the burner and add in 2 cups of sharp cheddar and 4 slices of muenster cheese. Mix and return back to the burner, reducing to low.
As the pasta mixture cools the sauce will thicken. Add in the horseradish, Worcestershire and Franks (optional).
Now you can serve the mac&cheese as is, out of the pot but I like to bake mine with a little more cheese.
If you are baking them, preheat oven to 350.
In 4 oven proof bowls, fill each one halfway with the mac&cheese, top with a slice of muenster and fill the remaining, topping with another slice of muenster.
Bake for 10 minutes.
When done, top each with your cooked bacon bits and broil for 3 minutes or so.
Take out, top with chives and ENJOY!
Servings: About 4 (maybe a little extra)
Cook time: 45 minutes