Perfect for a cold winter's night, this macaroni and cheese is a far cry from the supermarket variety. Rich and creamy with a slight kick, it is rounded off with the topping's crunch. I like to use a variety of cheeses in this. I have used bleu, gouda, gruyere, swiss, cheddar, smoked cheeses, gouda, and others, all with fabulous results.
This recipe freezes wonderfully and is just as delicious when reheated in the microwave.
6 cups of cheese approximately equals 2 - 2.25 lbs.
Feel free to substitute turkey bacon, or use butter (6 TBS) instead of bacon grease.