Macageddon Macaroni and Cheese
Directions
- 1Chop 12 ounces of hickory smoked bacon.
- 2Cook the chopped bacon in a large pan until fully cooked.
- 3Remove the cooked bacon from the pan, leaving the grease.
- 4Add 2 tablespoons of all-purpose flour to the bacon grease.
- 5Add 0.5 tablespoons of garlic powder and 1 teaspoon of ground mustard.
- 6Add about 0.5 tablespoons of Flavor-Time seasoning.
- 7Stir the mixture for a couple of minutes to cook out the raw flour taste.
- 8While stirring, slowly pour in a 12-ounce can of evaporated milk, scraping everything off the bottom of the pan.
- 9Add 1 pint of heavy cream.
- 10Stir until the sauce is smooth and there are no lumps.
- 11Add 2 cups of whole milk or 2% milk.
- 12Stir in a 1-ounce packet of Ranch dressing mix.
- 13Add 16 ounces of pepper jack cheese and 16 ounces of white American cheese (from a block, deli-sliced) to the sauce.
- 14Once the cheese is melted, add 2 pounds of large elbow macaroni cooked for 7 minutes.
- 15Gently fold the macaroni into the cheese sauce.
- 16Transfer half of the macaroni and cheese into a self-cleaning oven dish (disposable aluminum pan).
- 17Layer with mozzarella cheese.
- 18Add the remaining macaroni and cheese.
- 19Top with cooked and crumbled bacon.
- 20Sprinkle with freshly grated Parmesan cheese.
- 21Add a layer of crushed white cheddar Cheez-Its.
- 22Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for part of the time.
- 23Remove from oven and serve.
Ingredients
- 12 ounces hickory smoke bacon
- 2 tablespoons all-purpose flour
- 0.5 tablespoons garlic powder
- 1 teaspoon ground mustard
- 0.5 tablespoons 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 elbows
- layer mozzarella cheese
- cooked and crumbled bacon
- freshly grated Parmesan cheese
- crushed white cheddar Cheez-Its
Equipment
large panwooden spatulaslotted spoonbaking dishoven
Tips
- Make two panfuls for gatherings like Thanksgiving or cookouts, as it's very popular.
- When cooking the bacon, make sure it's fully cooked before removing it from the pan.
- When adding evaporated milk, stir continuously and scrape everything off the bottom of the pan.
- Keep stirring the sauce until there are no lumps and it's smooth.
- Gently fold the cooked macaroni into the cheese sauce.
- Cover the mac and cheese with foil for part of the baking time to prevent the topping from burning.
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