I make it a little differently every time, but today's recipe was so outstanding, I decided to share it
here with you.
In my opinion, the key to making outstanding macaroni and cheese is a LIBERAL amount of a variety of cheeses, and to cook your sauce separately.
I love Macaroni and Cheese.
Ingredients:
2 Tbsps. Unsalted butter
1/4 C Heavy whipping cream
1/3 C Cabot Extra Sharp Cheddar Cheese, shredded
1/4 C Havarti cheese, shredded
1/4 C Feta cheese, crumbled
2 Tbsps. Cholula hot sauce
2 Tbsps. Worcestershire sauce
2 Tbsps. Spicy brown mustard
2 Garlic cloves, diced
1/2 Medium tomato, diced
3 Strips of bacon, crumbled
1 Palmful of diced white onion
2 Corn muffins, crumbled
Elbow macaroni, cooked
Salt (I like Pink Himalayan or kosher) and pepper to taste.
Directions:
Cook and set aside three strips of bacon in a saute pan. Do not remove bacon grease from pan.
Add butter to pan, gradually incorporating cheese and whipping cream. Stir with spatula, adding hot sauce, Worcestershire, mustard, salt, and pepper. Continue stirring on low heat until cheese and butter are fully melted, adding in garlic, onion, and tomato as you gently stir.
Pre-heat oven at 350 degrees.
Combine sauce and and macaroni in a glass casserole dish. Mix in crumbled bacon.
Top with crumbled corn muffin, and bake for 10-15 minutes, or until golden brown.
Serve and enjoy!
