It’s lunch time and after several attempts to make mac & cheese over the years, I think I’ve finally perfected my own special batch. I’ve shared this with friends and family and have received approval of its deliciousness.
Because of that, I have decided to share the recipe with you all. Maybe you can share this with your friends.
**Warning: This recipe is very cheese-heavy and is not for those who are lactose.
What you will need:
- 1 box of elbow macaroni (16 oz.)
- 1 pint of whipping cream (regular or heavy, regular preferred)
- 4 cups of various cheeses (the more variety, the better the mac. I recommend mild cheddar, parmesan, mozzarella, asiago, provolone, jack — no American)
- 1/2 tablespoon of butter (optional, but it makes the cheese smooth)
- 6-12 strips of cooked bacon (also optional, but makes it so much better)
You will also need a tray in which you can put the mac & cheese in for baking.
How to cook the food:
- In a pot, cook the macaroni. Stir frequently!
- In a separate pot in medium heat, mix the whipping cream and butter until the butter melts. Then drop in a handful of cheese and mix until it melts. Continue this for the rest of the cheese. Putting too much cheese at once will burn the cheese at the bottom of the pot.
- With the cooked bacon (cook it however you want, but make it crispy), cut them up into little bite-size pieces — like bacon bits.
- Once the macaroni is cooked, strain and place in the baking tray. Add the cheese and bacon on top and mix thoroughly.
- Place the tray in the oven and broil until the top of mac & cheese is mostly brown.
I made this on Thursday and it turned out really well. But because I added five different kinds of cheese, it was a very heavy dinner. This shouldn’t be consumed in mass amounts but maybe as a side dish or something.
Anyway, hope you enjoy your mac & cheese… it’s addicting! Share it with your friends at your next dinner party!