Chef's Mac N' Cheese Recipe
bacon, green chiles, white & sharp cheddar topped with green onions & toasted bread crumbs | per quart
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Ingredients
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Chef's Mac N' Cheese
Method
Chef's Mac N' Cheese
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
- 2
Cook the elbow macaroni in the boiling water until just al dente, about 7-8 minutes. Drain and set aside.
- 3
Reserve 1/2 cup of the chopped green onions for topping and crumble the crispy bacon; set aside.
- 4
- 5
Slowly whisk in 2 cups milk, then add 1 cup heavy cream. Simmer over medium heat until the sauce thickens, about 3-5 minutes.
- 6
Reduce heat to low and gradually stir in white cheddar and sharp cheddar until melted and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1/2 cup chopped green onions and the diced green chiles.
- 7
Fold the cheese sauce into the cooked pasta and bacon in a large bowl until well coated.
- 8
Transfer the mixture to a 9x13-inch baking dish. Sprinkle the remaining green onions on top.
- 9
Toss breadcrumbs with 2 tablespoons melted butter until evenly coated and sprinkle over the top.
- 10
Bake in the preheated oven for 20-25 minutes, until the breadcrumb topping is golden and sauce is bubbling.
- 11
Let the dish rest for 5 minutes before serving to set. Garnish with extra green onions if desired.