We all love Macaroni & Cheese…..especially when it’s not from a box! Here is a great recipe from Tyler’s Ultimate. It’s loaded with cheese & crispy bacon. You could also add diced smoked ham to this to make it a main dish.
1 pound elbow macaroni
4 cups milk
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
3 tablespoons butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar Cheese
or 5 1/2 cups shredded Cheddar
Freshly ground black pepper
1/2 tsp. dried parsley
6 slices bacon, fried crispy
1 tsp. onion powder
1 or 2 garlic cloves, smashed
Salt & pepper to season
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme, salt, pepper and garlic powder. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. and whisk milk mixture into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, and cook until crispy. To serve, scatter the bacon over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the bacon pieces on each spoonful.

  • Samantha - 12/25/2011 - 10:37 am

    This was the best mac and cheese I have ever had. Thank you for sharingReplyCancel

    • Jonna - 12/25/2011 - 6:24 pm

      Hi Sam . . . Thanks for leaving me a sweet comment!ReplyCancel