This easy and super yummy mac and cheese has four different types of cheese and bacon! Who could ask for anything more?!
Author Lisa
Ingredients
6thick slices of baconcooked and diced
1lbElbow Macaroni16 oz
½cupbutter
2cupsmilk 2% or full fat
2 ½cupssharp cheddar cheeseshredded and divided
1 ½cupspepper jack cheeseshredded
2cupscolby cheeseshredded
1cupparmesan cheeseshredded
½tspsalt
½tsppepper
1tspgarlic powder
½tspdry mustard powder
1cupgreen chile roastedpeeled and diced (optional)
Instructions
Cook bacon in a medium sized skillet or in the oven. Set aside.
Cook macaroni according to package instructions. If there is a range of time for cooking (i.e. 6-8 minutes) go for less cooking rather than more. The noodles will cook more when everything bakes. Drain, rinse and set aside.
Preheat oven to 350°F. Grease a casserole dish (with butter or olive oil) that is big enough and deep enough to fit all the noodles with a little space left over. I used a 3.6 qt dish, the is 13x9x 3.5.
In a medium sized sauce pan, add milk, 2 cups sharp cheddar cheese, pepper jack, and colby cheese. Heat over medium low, stirring frequently until fully melted and combined.*
Assemble dish. Pour the cooked macaroni into the greased baking dish, add the bacon and green chile (if using). Pour the cheese sauce over noodles and gently stir to mix in sauce evenly.
Sprinkle remaining ½ cup of sharp cheddar cheese and all the parmesan cheese on top.
Bake for 30 minutes, or until the cheese starts to brown slightly.
Enjoy!
Notes
*As slow as it is to heat the cheese and milk over medium low heat, it helps prevent the cheese from curdling and separating.