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