Macageddon Mac-N-Cheese

30 mins
Serves 1
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Directions

  1. 1Chop 12 ounces of hickory smoke bacon.
  2. 2Chop 12 ounces of hickory smoke bacon.
  3. 3Chop 12 ounces of hickory smoke bacon.
  4. 4Cook the chopped bacon until fully cooked.
  5. 5Cook the chopped bacon until fully cooked.
  6. 6Cook the chopped bacon until fully cooked.
  7. 7Remove the cooked bacon from the pan.
  8. 8Remove the cooked bacon from the pan.
  9. 9Remove the cooked bacon from the pan.
  10. 10Add 2 tablespoons of all-purpose flour to the pan with bacon grease.
  11. 11Add 2 tablespoons of all-purpose flour to the pan with bacon grease.
  12. 12Add 2 tablespoons of all-purpose flour to the pan with bacon grease.
  13. 13Add 1/2 tablespoon of garlic powder and 1 teaspoon of ground mustard to the pan.
  14. 14Add 1/2 tablespoon of garlic powder and 1 teaspoon of ground mustard to the pan.
  15. 15Add 1/2 tablespoon of garlic powder and 1 teaspoon of ground mustard to the pan.
  16. 16Add about 1/2 tablespoon of Pepper Belly Pete's Flavor-Time Southern Seasoning.
  17. 17Add about 1/2 tablespoon of Pepper Belly Pete's Flavor-Time Southern Seasoning.
  18. 18Add about 1/2 tablespoon of Pepper Belly Pete's Flavor-Time Southern Seasoning.
  19. 19Stir the mixture for a couple of minutes to cook the raw flour taste out of it.
  20. 20Stir the mixture for a couple of minutes to cook the raw flour taste out of it.
  21. 21Stir the mixture for a couple of minutes to cook the raw flour taste out of it.
  22. 22Pour in a 12-ounce can of evaporated milk while stirring and scrape everything off the bottom of the pan.
  23. 23Pour in a 12-ounce can of evaporated milk while stirring and scrape everything off the bottom of the pan.
  24. 24Pour in a 12-ounce can of evaporated milk while stirring and scrape everything off the bottom of the pan.
  25. 25Add one pint of heavy cream.
  26. 26Add one pint of heavy cream.
  27. 27Add one pint of heavy cream.
  28. 28Keep stirring until the sauce is smooth with no lumps.
  29. 29Keep stirring until the sauce is smooth with no lumps.
  30. 30Keep stirring until the sauce is smooth with no lumps.
  31. 31Add 2 cups of whole milk or 2% milk when the sauce is smooth.
  32. 32Add 2 cups of whole milk or 2% milk when the sauce is smooth.
  33. 33Add 2 cups of whole milk or 2% milk when the sauce is smooth.
  34. 34Add a 1-ounce packet of ranch dressing mix.
  35. 35Add a 1-ounce packet of ranch dressing mix.
  36. 36Add a 1-ounce packet of ranch dressing mix.
  37. 37Add 16 ounces of pepper jack cheese.
  38. 38Add 16 ounces of pepper jack cheese.
  39. 39Add 16 ounces of pepper jack cheese.
  40. 40Add 16 ounces of white American cheese (can be obtained in a block from the deli).
  41. 41Add 16 ounces of white American cheese (can be obtained in a block from the deli).
  42. 42Add 16 ounces of white American cheese (can be obtained in a block from the deli).
  43. 43Add 2 pounds of large elbows macaroni, cooked for 7 minutes, to the melted cheese sauce.
  44. 44Add 2 pounds of large elbows macaroni, cooked for 7 minutes, to the melted cheese sauce.
  45. 45Add 2 pounds of large elbows macaroni, cooked for 7 minutes, to the melted cheese sauce.
  46. 46Gently fold the macaroni into the cheese sauce.
  47. 47Gently fold the macaroni into the cheese sauce.
  48. 48Gently fold the macaroni into the cheese sauce.
  49. 49Transfer half of the mac and cheese into a self-cleaning oven dish.
  50. 50Transfer half of the mac and cheese into a self-cleaning oven dish.
  51. 51Transfer half of the mac and cheese into a self-cleaning oven dish.
  52. 52Layer mozzarella cheese over the first half of mac and cheese.
  53. 53Layer mozzarella cheese over the first half of mac and cheese.
  54. 54Layer mozzarella cheese over the first half of mac and cheese.
  55. 55Add the remaining mac and cheese on top of the mozzarella layer.
  56. 56Add the remaining mac and cheese on top of the mozzarella layer.
  57. 57Add the remaining mac and cheese on top of the mozzarella layer.
  58. 58Sprinkle the cooked and crumbled bacon over the mac and cheese.
  59. 59Sprinkle the cooked and crumbled bacon over the mac and cheese.
  60. 60Sprinkle the cooked and crumbled bacon over the mac and cheese.
  61. 61Add freshly grated parmesan on top.
  62. 62Add freshly grated parmesan on top.
  63. 63Add freshly grated parmesan on top.
  64. 64Top with crushed white cheddar Cheez-Its.
  65. 65Top with crushed white cheddar Cheez-Its.
  66. 66Top with crushed white cheddar Cheez-Its.
  67. 67Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for half the time.
  68. 68Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for half the time.
  69. 69Bake in a 350-degree Fahrenheit oven for 30 minutes, covering with foil for half the time.

Ingredients

  • 12 ounces Hickory smoke bacon chopped
  • 12 ounces Hickory smoke bacon chopped
  • 12 ounces Hickory smoke bacon chopped
  • 2 tablespoons All purpose flour
  • 2 tablespoons All purpose flour
  • 2 tablespoons All purpose flour
  • 0.5 tablespoons Garlic powder
  • 0.5 tablespoons Garlic powder
  • 0.5 tablespoons Garlic powder
  • 1 teaspoon Ground mustard
  • 1 teaspoon Ground mustard
  • 1 teaspoon Ground mustard
  • 0.5 tablespoons Pepper Belly Pete's Flavor-Time Southern Seasoning
  • 0.5 tablespoons Pepper Belly Pete's Flavor-Time Southern Seasoning
  • 0.5 tablespoons Pepper Belly Pete's Flavor-Time Southern Seasoning
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 12 ounces Evaporated milk
  • 1 pint Heavy cream
  • 1 pint Heavy cream
  • 1 pint Heavy cream
  • 2 cups Whole milk or 2% milk
  • 2 cups Whole milk or 2% milk
  • 2 cups Whole milk or 2% milk
  • 1 ounce Ranch dressing mix
  • 1 ounce Ranch dressing mix
  • 1 ounce Ranch dressing mix
  • 16 ounces Pepper jack cheese
  • 16 ounces Pepper jack cheese
  • 16 ounces Pepper jack cheese
  • 16 ounces White American cheese
  • 16 ounces White American cheese
  • 16 ounces White American cheese
  • 2 pounds Large elbows macaroni
  • 2 pounds Large elbows macaroni
  • 2 pounds Large elbows macaroni
  • Mozzarella cheese
  • Mozzarella cheese
  • Mozzarella cheese
  • Freshly grated parmesan
  • Freshly grated parmesan
  • Freshly grated parmesan
  • Crushed white cheddar cheez-its
  • Crushed white cheddar cheez-its
  • 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.