Creamy White Mac N Cheese with Bacon
Creamy white Mac n cheese made from scratch with four different cheeses for the ultimate comfort food dish!
Ingredients
Servings: 10-12
- 1 8-oz package @applegate Uncured Sunday Bacon, chopped
- 1 lb. Elbow Noodles, cooked until al dente
- 3 tbsp. Butter
- 3 Garlic Cloves, minced
- 3 tbsp. Flour
- 1/2 tsp. EACH: Black Pepper, Salt, Onion Powder & Garlic Powder
- 3 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 8 oz. Shredded Mozzarella
- 12 oz. Aged White Cheddar, box grated
- 8 oz. Colby Jack, box grated
- 2 oz. Cream Cheese
Instructions
- In a very oven-safe pot over medium high heat, add 1/2 tbsp. butter and the chopped @applegate bacon. Cook until browned and crispy, about 5-6 minutes. Remove the bacon to a bowl and remove any bacon grease.
- Add the remaining butter to the pot.
- Once melted, add the minced garlic, flour, and seasoning. Whisk until all the flour has absorbed the butter and cook 1 more minute on medium heat.
- Gradually whisk in the whole milk and heavy cream. Bring to a gentle boil, the simmer 5 minutes to reduce.
- Whisk in the cream cheese. It is okay to have small lumps and not be smooth.
- Set aside 1 cup shredded mozzarella.
- Whisk in the remaining shredded cheeses 1 cup at a time until the sauce is thick, smooth, and creamy.
- Fold in the cooked pasta and crispy bacon bits.
- Top with the set aside shredded mozzarella and broil in the oven on HIGH for 1-3 minutes, until slightly golden.
- Enjoy warm with freshly chopped herbs, such as basil or micro greens, to enjoy!