The Mac Daddy of All Mac N' Cheeses
photo by MixnVixn
- Ready In:
- 46mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 1 lb germelli macaroni (or your favorite shaped pasta)
- 6 slices bacon, cut into thin strips
- 10 tablespoons unsalted butter, sliced
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon fresh ground black pepper
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon nutmeg
- 1 small yellow onion, finely chopped
- 1⁄2 lb baby bella mushrooms or 1/2 lb white button mushrooms
- 3 garlic cloves, minced
- 2 cups white cheddar cheese, grated
- 1 cup Fontina cheese, grated
- 1 cup smoked gouda cheese, grated
- 1⁄2 tablespoon fresh flat-leaf parsley, chopped
- 1⁄2 cup buttery cracker, crushed (I use Ritz brand)
- 1⁄2 cup Italian style breadcrumbs
- 1⁄2 cup French's French fried onions
- 1⁄2 cup parmesan cheese, grated
directions
- Butter 1 quart square baking dishes with two tbsp of butter. Cook the pasta for 2 min less than the package directions suggest, about 6-8 min; drain and return it to the pot.
- In a small saute pan, melt 2 tbs of butter. Add cracker and bread crumbs. Stir until crumbs have fully absorbed the butter. Remove from heat and let cool. In a bowl, mix together parsley, french fried onions and Parmesan cheese. Add cooled crumb mixture. Set aside.
- Crisp up bacon in a large pot. Remove bacon pieces with a spoon and set aside. Pour off all drippings.
- Heat a tbs of olive oil to a medium sized sauce pot. Saute onions and mushrooms until unions are tender, about 3-mins. Add garlic stirring often until softened. Remove from pan and return pan to heat. Melt remaining butter in same pot over medium heat. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, pepper, and nutmeg. Cook until cheeses are fully melted, stirring occasionally.
- To the sauce, add the mushroom mixture, pasta and crispy bacon; stir to combine well. Mixture will be slightly wet. Divide evenly into prepared baking dishes and sprinkle with cracker topping.
- You can freeze this to prepare later on. Just cover completed unbaked mac n' cheese with plastic wrap, then foil, and freeze for up to 3 months. To bake, let thaw overnight in frig. Remove plastic wrap then re-cover with foil, and bake at 350F until heated through, about 50-55 minutes. Uncover and continue to bake until top is golden, 5-10 minutes.
- To bake immediately: Bake at 350F until golden brown.
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RECIPE SUBMITTED BY
MixnVixn
Newport