Directions
- 1Chop 12 ounces of hickory smoked bacon.
- 2Cook the bacon in a pan until fully cooked, then remove it from the pan.
- 3Add 2 tablespoons of all-purpose flour, half a tablespoon of garlic powder, and a teaspoon of ground mustard to the pan with the bacon grease.
- 4Add about half a tablespoon of Pepper Belly Pete's flavor-time seasoning.
- 5Stir the mixture for a couple of minutes to cook out the raw flour taste.
- 6Pour in a 12-ounce can of evaporated milk while stirring, scraping everything off the bottom.
- 7Add one pint of heavy cream.
- 8Stir until smooth and there are no lumps in the sauce.
- 9Add in 2 cups of whole milk or 2% milk.
- 10Add a 1-ounce packet of ranch dressing mix.
- 11Add 16 ounces of pepper jack cheese and 16 ounces of white American cheese (grated from a block).
- 12Once the cheese is melted, add 2 pounds of large elbow pasta that has been cooked for 7 minutes.
- 13Gently fold the pasta into the cheese sauce.
- 14In a self-cleaning oven dish, add half of the mac and cheese mixture.
- 15Layer with mozzarella cheese.
- 16Add the remaining mac and cheese.
- 17Sprinkle with cooked and crumbled bacon.
- 18Top with freshly grated Parmesan.
- 19Add crushed white cheddar Cheez-Its on top.
- 20Bake in a 350-degree oven for 30 minutes, covering with foil halfway through.
Ingredients
- 12 ounces hickory smoked bacon
- 2 tablespoons all-purpose flour
- 0.5 tablespoon garlic powder
- 1 teaspoon ground mustard
- 0.5 tablespoon flavor-time seasoning
- 12 ounces evaporated milk
- 1 pint heavy cream
- 2 cups whole milk or 2% milk
- 1 ounce ranch dressing mix
- 16 ounces pepper jack cheese
- 16 ounces white American cheese
- 2 pounds large elbow pasta
- mozzarella cheese
- freshly grated Parmesan
- crushed white cheddar Cheez-Its
Equipment
panspatulaovencasserole dish
Tips
- Always make two pans of this mac and cheese, as one will likely be eaten entirely by one person.
- Cook the pasta for 7 minutes.
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