Bacon Cheddar Macaroni & Cheese
Bacon Cheddar Macaroni & Cheese Ingredients (4 Servings)
- 2 cups elbow macaroni
- 4 quarts cold water
- ¼ tsp. sea salt
- 1 tsp. extra virgin olive oil
- 2 cups whole milk
- 1 cup Italian breadcrumbs
- 1 tbsp. butter, melted
- ½ cup heavy cream
- 1 cup Velveeta, cubed
- 1 cup extra sharp cheddar, shredded
- 3 strips crisp bacon, diced
- Fresh ground black pepper, to taste
Preheat the oven to 350F.
In a medium saucepan, over medium-high heat, bring the water, sea salt, and olive oil to a boiling point.
Add the macaroni, lower the heat, and let it simmer until the noodles are tender; about 10 minutes.
Drain the noodles and set them aside.
In a large saucepan, combine the heavy cream, whole milk, Velveeta, extra sharp cheddar, and black pepper.
Stir the sauce constantly over medium heat until cheeses are melted and well combined.
Reduce the heat, continuing to stir until sauce is slightly reduced; about 5 minutes.
Add the bacon and macaroni.
Spray or grease a deep casserole dish.
Add the macaroni mixture to the casserole dish.
In a small bowl, combine the Italian bread crumbs and melted butter.
Top the macaroni mixture with the buttered bread crumbs.
Bake uncovered at 350F for about 20 to 30 minutes or until the sauce bubbles along the edges, and the crumbs are browned.
Let it cool before serving.
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