Wisconsin Bacon Mac & Cheese

Wisconsin Bacon Mac & Cheese

This is a simple dish that IMG_0197will quickly become everyone’s favorite. I made it yesterday for Christmas lunch and it was voted kid approved!

Servings: 6-8 people as main dish, but up to 15 people if serving as a side

Prep Time: 20 minutes

Cooking Time: 30 minutes, 400 degrees F

Ingredients: 

1 lb of macaroni noodles

3 tablespoons of butter

3 tablespoons of all-purpose flour

4 cups of milk

3 cups of grated Wisconsin Cheddar Cheese

2.5 cups of grated Wisconsin Monterey Jack Cheese

1 package of thick cut bacon

Salt and pepper

1/2 tablespoon of oil

Directions:

  • Preheat the oven to 400 degrees F
  • Bring a large pot of salted water and oil over high heat. Then add the macaroni and cook until al dente (about 8 minutes). Drain the macaroni.
  • Cook bacon until crispy in frying pan. Put paper towels on a plate for when the bacon is fully cooked. Blot bacon to get most of the grease off. Chop or rip into small pieces.
  • If in blocks, grate the Cheddar and Monterey jack cheese, but to make life easier, buy pre-shredded.IMG_0185
  • In a small pan, heat the butter until melted and add the flour. Stir constantly to keep clumps from forming and until the roux (flour and butter) is a paste.
  • In a second bigger pan, heat milk until warm.
  • Add the roux mixture to the milk. Stir vigorously until it comes to a boil.IMG_0189
  • Stir in 5 cups of cheese to the milk mixture until melted.
  • Pour cheese mixture onto the noodles and stir in.
  • Fold in most of the bacon, but save some for sprinkling on top!
  • Pour mac & cheese into a 9 x 13 baking dish. The one pictured  below is ceramic.
  • Bake for 25 minutes or until hot and bubbly. Remove and sprinkle the rest of the bacon and the rest of the cheese on top. Bake for 5 more minutes or until top layer of cheese melts.
  • Remove from oven and enjoy!IMG_0196

A special thanks to my mom for helping with the dish while I took pictures. Cooking is more fun when it’s a family affair.

Enjoy the dish and until next time,

C. Brooks

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