Directions
- 1Chop 12 ounces of hickory smoke bacon.
- 2Cook the chopped bacon until fully cooked.
- 3Remove the cooked bacon from the pan.
- 4Add 2 tablespoons of all-purpose flour to the pan with bacon grease.
- 5Add 1/2 tablespoon of garlic powder and 1 teaspoon of ground mustard to the pan.
- 6Add about 1/2 tablespoon of Pepper Belly Pete's Flavor-Time Southern Seasoning.
- 7Stir the mixture for a couple of minutes to cook the raw flour taste out of it.
- 8Pour in a 12-ounce can of evaporated milk while stirring and scrape everything off the bottom of the pan.
- 9Add one pint of heavy cream.
- 10Keep stirring until the sauce is smooth with no lumps.
- 11Add 2 cups of whole milk or 2% milk when the sauce is smooth.
- 12Add a 1-ounce packet of ranch dressing mix.
- 13Add 16 ounces of pepper jack cheese.
- 14Add 16 ounces of white American cheese (can be obtained in a block from the deli).
- 15Add 2 pounds of large elbows macaroni, cooked for 7 minutes, to the melted cheese sauce.
- 16Gently fold the macaroni into the cheese sauce.
- 17Transfer half of the mac and cheese into a self-cleaning oven dish.
- 18Layer mozzarella cheese over the first half of mac and cheese.
- 19Add the remaining mac and cheese on top of the mozzarella layer.
- 20Sprinkle the cooked and crumbled bacon over the mac and cheese.
- 21Add freshly grated parmesan on top.
- 22Top with crushed white cheddar Cheez-Its.
- 23Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for half the time.
Ingredients
- 12 ounces Hickory smoke bacon chopped
- 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 spoonColanderSelf-cleaning oven dishOven
Tips
- You must make two panfuls as someone will eat the whole panful.
- Keep the flour stirred for a couple of minutes to cook out the raw flour taste.
- Make sure to scrape everything off the bottom when adding evaporated milk.
- Keep the sauce stirred to ensure there are no lumps and it's smooth.
- For the baking process, consider putting some foil over it for half the time.
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment