Directions
- 1Chop the hickory smoked bacon.
- 2Cook the bacon until fully cooked, then remove it from the pan.
- 3Add 2 tablespoons of all-purpose flour to the pan with the bacon grease.
- 4Add half a tablespoon of garlic powder and a teaspoon of ground mustard to the pan.
- 5Add about half a tablespoon of Pepper Belly Pete’s Flavor-Time Southern Seasoning.
- 6Stir the mixture for a couple of minutes to cook the raw flour taste out.
- 7While stirring, slowly pour in a 12-ounce can of evaporated milk, scraping everything off the bottom of the pan.
- 8Pour in one pint of heavy cream while stirring.
- 9Continue stirring until the sauce is smooth with no lumps.
- 10Add in two cups of whole milk or 2% milk.
- 11Pour in a 1-ounce packet of Ranch dressing mix.
- 12Add 16 ounces of shredded pepper jack cheese.
- 13Add 16 ounces of shredded white American cheese.
- 14Once the cheese is melted, add in 2 pounds of large elbow macaroni that has been cooked for 7 minutes.
- 15Gently fold the macaroni into the cheese sauce.
- 16Pour half of the mac and cheese mixture into a self-cleaning oven dish.
- 17Layer mozzarella cheese over the first half of the mac and cheese.
- 18Add the remaining mac and cheese on top of the mozzarella layer.
- 19Sprinkle cooked and crumbled bacon over the mac and cheese.
- 20Add freshly grated Parmesan cheese.
- 21Top with crushed white cheddar Cheez-Its.
- 22Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for half the time.
Ingredients
- 12 ounces Hickory smoked bacon
- 2 tablespoons All-purpose flour
- 0.5 tablespoons Garlic powder
- 1 teaspoon Ground mustard
- 0.5 tablespoons Pepper Belly Pete’s Flavor-Time Southern 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 macaroni
- Mozzarella cheese
- Freshly grated Parmesan
- Crushed white cheddar Cheez-Its
Equipment
PanWooden spoonSelf-cleaning oven dishOven
Tips
- Always make two panfuls as it's very popular.
- Keep stirring the flour mixture for a couple of minutes to cook out the raw flour taste.
- Ensure the sauce is smooth with no lumps after adding milk and cream.
- Cover the mac and cheese with foil for half the baking time to prevent over-browning of the topping.
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