Bacon Mac & Cheese

I thought Mac & Cheese was  either too healthy or not healthy enough depending on your cholesterol numbers.  So I added bacon to make sure there was only one answer.  Yum.   This got thumbs-up at the Manassas Farmers Market.  Thanks to my taste testers.  I hope you like it.

12 oz dry pasta shells (you can use elbows)

8 oz cheddar cheese (sharp pinconning if you have it) grated

 4 oz cream cheese
 4 oz Gruyere cheese
12 oz milk
 1/2 teaspoon mustard powder
1/8 teaspoon of nutmeg
 1 teaspoon garlic powder
 4 tablespoons butter (you know you have bacon drippings so if you want more bacon flavor you could swap out some butter. Just sayin)
 4 tablespoons flour
 8 slices thick cut bacon – I used Rainbow Acres Farm Bristow VA (I used the bacon ends for more fat)
1 teaspoon hot sauce
1/2 teaspoon sea salt
1 teaspoon hot sauce
16 oz shells pasta or elbows
In a pan brown bacon, drain and set aside
In a large sauce pan melt butter and flour Cook for 5 minutes on medium.
Add milk
Cook until it simmers
Add cheddar, gruyere, and cream cheese
Add nutmeg, onion powder and mustard powder.
Stir with whisk until smooth
In a large pot boil pasta for one minute less than box recommendations
Drain pasta but don’t rinse s
Chop cooked bacon  and add to pasta
Add cheese sauce
bacon mac 1
bacon mac 2
bacon mac 3
bacon mac 4
bacon mac 5
bacon mac 1

One Comment Add yours

  1. eponine3 says:

    You’re hilarious. And the mac and cheese looks to die for!


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