Macaroni and cheese is a true comfort food and everyone loves it! Try this best ever recipe. The heavy cream, different cheeses (asiago, Monterey Jack, sharp chedder) and bacon really takes this dish way beyond the boxed version we all grew up with!
Best Ever Macaroni and Cheese
- 2 cups heavy cream
- 1/2 cup asiago cheese, grated
- 1/2 cup Monterey Jack cheese, shredded
- 4 cups elbow macaroni, cooked and drained
- 4 slices bacon, cooked crisp and crumbled
- Kosher salt
- Freshly ground black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 cup dried bread crumbs
Pulse in a food processor 4 slices of day old white bread to make bread crumbs and set aside.
Preheat the oven on the broil setting. Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add the grated asiago and shredded Monterey Jack cheese, stirring constantly until they are completely melted.
Fold the cooked macaroni into the creamy cheese mixture and combine until thoroughly incorporated. Add the crispy bacon crumbles.
At this point, the cheese mixture should be nicely blended and melted to the point of being stringy. In fact, when you pull out your mixing spoon, the cheese should have the consistency of glue.
If the mixture appears too wet, add a little more asiago and Monterey Jack, small handfuls at a time. If the mixture seems too dry, add more heavy cream, 2 tablespoons at a time. Season with salt and pepper.
Pour the mixture into a large baking dish and distribute evenly. Top with shredded cheddar and bread crumbs.
Place the baking dish under the broiler. Watch it closely. The casserole is done when the shredded cheese on top begins to bubble and the top layer of macaroni starts to brown around the edges.
You can let the macaroni and cheese rest 10 minutes before serving, or serve it piping hot right out of the oven. Whichever one you choose, your guests will love it!
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