Ingredients:
- 16 oz. macaroni - I reccommend some long, spirally kind vs. normal elbow macaroni. It's waaay more fun and delicious!
- 1/2 c. (1 stick) of butter
- 1/2 c. sifted flour - although I have never actually sifted my flour because I am lazy - but it doesn't seem to make a difference
- 4 c. milk - I use 1%
- 2 - 3 Tbsp hot sauce - I use sriracha (rooster sauce) and I don't measure, I basically just squeeze a whole bunch in until it the sauce turns a healthy pink
- 16 oz. cheese - I usually buy a pre-shredded 'mexican' blend
- 16 oz. bacon - pepper bacon is awesome for this
- shredded parmasen - for topping
- bread crumbs - for topping
- fresh ground pepper - to taste
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| Ooooomigawwww BACON!! |
How To Cook It:
- preheat oven to 350 degrees and place bacon inside so it can start cooking while you prep the cheese sauce
- cook macaroni and set aside
- in medium saucepan melt butter over low heat
- add flour and stir consistently until smooth
- turn to medium heat and add milk, stirring consistently until thick (about 10 min)
- add hot sauce, stir until mixed evenly
- hopefully at this point your bacon is finished cooking (I usually get a helper to pull this out of the oven and chop it all up. Like so...
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| Bacon! Bacon! Bacon! |
- add pasta, bacon, and cheese - mix until cheese melts and pasta is evenly coated
- pour mac 'n' cheese into 9"x13" baking dish
- top with parmesan and bread crumbs according to taste
- bake in the preheated oven @ 350 degrees for 25 - 30 minutes
BAM! You're welcome.
(Sorry, I'm not usually this arrogant about my recipes but we literally just ate this and I'm still on a bacon high)