Macageddon Mac-N-Cheese

30 mins
Serves 1
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Directions

  1. 1Add 12 ounces of chopped hickory smoked bacon to a pan.
  2. 2Cook the bacon until fully cooked and then remove it from the pan.
  3. 3Add 2 tablespoons of all-purpose flour to the pan with the bacon grease.
  4. 4Add 1/2 tablespoon of garlic powder and 1 teaspoon of ground mustard.
  5. 5Add about 1/2 tablespoon of Pepper Belly Pete's Flavor-Time Southern Seasoning.
  6. 6Stir for a couple of minutes to cook the raw flour taste out of the flour.
  7. 7Pour in a 12-ounce can of evaporated milk while stirring and scrape everything off the bottom.
  8. 8Add 1 pint of heavy cream.
  9. 9Keep stirring until smooth and there are no lumps.
  10. 10Add 2 cups of whole milk or 2% milk.
  11. 11Add a 1-ounce packet of ranch dressing mix.
  12. 12Add 16 ounces of Pepper Jack cheese.
  13. 13Add 16 ounces of white American cheese, which can be purchased on a block at the deli.
  14. 14Once the cheese is melted, add 2 pounds of large elbows that were cooked for 7 minutes.
  15. 15Gently fold the macaroni into the cheese sauce.
  16. 16Add half of your mac and cheese into your favorite self-cleaning oven dish.
  17. 17Layer with mozzarella cheese.
  18. 18Add the remaining mac and cheese on top of the mozzarella.
  19. 19Sprinkle with cooked and crumbled bacon.
  20. 20Top with freshly grated Parmesan cheese.
  21. 21Cover with crushed white cheddar Cheez-Its.
  22. 22Bake in a 350-degree oven for 30 minutes, covering with foil for half the time.

Ingredients

  • 12 ounces Hickory smoked 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
  • Cooked and crumbled bacon
  • Freshly grated Parmesan cheese
  • Crushed white cheddar Cheez-Its

Equipment

Large skilletWooden spoonFoil panOven

Tips

  • When making this for Thanksgiving or a cookout, make two panfuls because someone will eat the whole panful.
  • Keep the sauce stirred to ensure there are no lumps.