Barnhouse Mac N Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make roux

In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 4 tbsp unsalted butter. Sprinkle 1 tbs all-purpose flour over the melted butter and whisk continuously for 1–2 minutes until it becomes fragrant and just lightly golden (don’t let it brown).

Build sauce

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer (do not boil) and cook for 3–4 minutes until it thickens slightly. Whisk in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce.

Finish cheese sauce

Reduce heat to low. Add 2 oz softened cream cheese and whisk until smooth. Gradually fold in 4 cups grated sharp cheddar, one handful at a time, allowing each addition to melt before adding the next. Season with 1.5 tsp salt, 0.75 tsp black pepper, and 0.5 tsp smoked paprika. If sauce seems too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach a velvety consistency.

Combine pasta and sauce

Fold the cooked macaroni into the cheese sauce until fully coated. Taste and adjust seasoning as needed. Keep warm while preparing bacon and topping.

In a skillet over medium heat, cook 6 diced bacon slices until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel–lined plate to drain, reserving about 1 tbsp of bacon fat in the skillet.

Lower heat to medium-low and add the 2 diced jalapeños to the bacon fat. Sauté for 2–3 minutes until softened and slightly charred. Remove from heat and stir in the cooked bacon and the thinly sliced green onions. Fold this bacon–jalapeño mixture into the mac and cheese in the pot, reserving a small handful to sprinkle on top before baking or serving.

Preheat the oven to 400°F (200°C). In a small bowl, combine 1 cup Panko breadcrumbs, 1 tbsp finely chopped fresh rosemary, 1/2 cup grated Parmesan, 2 tbsp olive oil, 1/2 tsp lemon zest (optional) and 1/4 tsp coarse salt. Toss until the breadcrumbs are evenly moistened and clump slightly.

Transfer the mac and cheese to a 9x13-inch baking dish (or two smaller dishes). Dot the top with 2 tbsp butter, then evenly sprinkle the breadcrumb mixture over the surface. Add the reserved handful of bacon–jalapeño mixture on top, distributing it for bites of bacon throughout.

Bake in the preheated oven for 12–15 minutes until the topping is golden brown and the cheese beneath is bubbling. For extra color, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with optional extra chopped jalapeño or sliced bacon and additional chopped rosemary or green onions if desired. Serve hot.