Rockin' Bacon Mac N' Cheese

chefbren's Note:

I came up with this recipe one Sunday night after a busy weekend. My boys wanted mac n' cheese but I was tired of the same old thing. So..the result is this...it is awesome, smoky, creamy and crunchy. For a more adult taste, sub out the gruyere or parmesan for blue cheese. That is what my husband and I do when the kids are out or at Grandma’s. I normally don't follow a recipe, so I estimated some of the measurements.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 1.0 pan

• 1 lb elbow macaroni
• 1 cup sharp cheddar cheese (shredded)
• 1 cup greyere cheese (shredded)
• ½ cup parmesan cheese (shredded)
• 1 cup milk
• 1 cup cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ½ cups crushed cheese crackers
• 1 lb bacon
• salt and pepper

Directions:

1. Boil pasta in hot water 6-7 minutes until al dente. Drain.
2. Cook bacon in the microwave or oven until just crisp. Crumble.
3. Meanwhile, melt butter in a skillet, add flour and whisk until smooth.
4. Combine milk and cream and heat in microwave or stove until warm, but not boiling. Add to butter/flour mixture to make a roux.
5. While the roux is thickening, pulse cheese crackers in the food processor or crush w/ rolling pin.
6. Add cheeses (reserve 1/2 cup) to the roux, turn temp to low and allow to melt slowly. Add salt and pepper to taste.
7. Add 1/2 bacon crumbles to the roux; pour over pasta and mix.
8. Pour pasta/roux mixture into greased 9 x 13 pan.
9. Top with remaining bacon, then cheese crackers, sprinkle with reserved 1/2 cup cheddar.
10. Bake at 400°F for 20 minutes or until brown and crispy.