Bacon macaroni and cheese sharp cheddar
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Originally it was considered a refined, upper-crust dish. If you are reheating this dish, I recommend doing so on the stove top and adding a bit of chicken or veggie broth to reconstitute the sauce.James Hemings, the chef and slave of Thomas Jefferson, is credited for introducing the nation to what we call macaroni and cheese. Top with extra bacon bits and chopped parsley for garnish and enjoy the ultimate comfort food recipe! This pasta is best enjoyed fresh, when the cheese sauce is creamy. Once the cheese sauce is ready, pour it over the prepared pasta and let it stand for about 5 minutes to thicken. I recommend using a whisk to break up the cream cheese. Cook the cheese sauce over LOW heat to allow the cheese to melt slowly until it’s super smooth and creamy.The cream cheese makes this cheese sauce extra creamy! If you don’t like cream cheese, mascarpone will also work well for this recipe. If you can’t find it, try using parmesan, mozzarella or aged white cheddar. It adds the most flavor! I also add a bit of nutty and sweet gruyere cheese. Next up, the cheese!! I love to add a good amount of sharp, aged cheddar cheese.If you want and extra rich sauce, substitute 1 cup of the whole milk with 1 cup heavy cream. I also like to add a cup of chicken or veggie broth to add more flavor. It will look clumpy at first but keep adding the rest of the milk and whisking until it’s smooth. When adding the milk, add it 1 cup at a time and whisk vigorously after each addition.Cook the roux for at least a minute to prevent the sauce from tasting like raw flour. Roux is a paste of butter and flour combined together, used to thicken the sauce. I make my cheese sauce with a simple butter and flour roux base.
#BACON MACARONI AND CHEESE SHARP CHEDDAR MAC#
Serve the mac and cheese while it’s still warm!.The sauce is made with cheddar cheese, cream cheese and gruyere. Roux is a thickener made with equal parts butter and flour. Prepare the Cheese Sauce: the easy three cheese sauce is made with a roux and milk base.The extra fat adds so much incredible flavor to the sauce! For the super creamy cheese sauce, I like to save the bacon fat from rendering my bacon slices.
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