There are some who say that the only legitimate macaroni and cheese is the kind that comes from a box, and to those people I say you’re wrong. I’m sure there are appropriate moments to break out the Kraft, but those moments should be reserved for lunches on Saturday afternoons. When you’re five.
I can see how making macaroni and cheese from scratch would be intimidating when you’re used to just adding fluorescent cheese powder to some boxed pasta, but I promise it’s easy! And so delicious that you’ll never go back to eating food that has a similar hue to the skin of our current
(And no, that photo isn’t mine obviously. I figured that I curse so much on this blog here that I would rather not fuck up this space any more with my shitty photography too. So there’s a picture of some cheese in a pan that took me forty-five minutes to find. Because you guys are important to me and I don’t want to offend your eyeballs.)
What makes this recipe different? Well, I will tell you! First thing is bacon, because duh. Add some brown mustard for a kick, and finish off the sauce with a log of goat cheese. That’s where you get the creamy from and is sooooooo important. Don’t leave it out or you’re not allowed to say you used my recipe.
- 1/2 lb. elbow macaroni
- 1 cup chopped bacon
- 2 tbsp. flour
- 1 cup milk
- 1/2 tsp. salt
- 1 tsp. pepper
- 2 cups sharp cheddar cheese
- 1 log (4 oz.) goat cheese
- 1 tbsp. brown mustard
- Panko bread crumbs
- 1/2 cup Parmesan cheese (optional)
- 1. Bring a pot of salted water to a boil, and add the macaroni. Cook only until al dente and drain. Rinse with cold water.
- 2. In a large pot, cook the chopped bacon until cripsy* and remove. Keep the bacon grease in the pot.
- 3. Add the flour and cook until slightly brown. Reduce heat and add milk, mustard, salt, and pepper.
- 4. Once the sauce has thickened, add the cheese and bacon and mix together until combined and creamy.
- 5. Gently fold in the pasta until well combined.
- 6. Pour the macaroni and cheese into a baking dish and top with bread crumbs and Parmesan cheese (if desired). Broil until the top is brown and bubbly.
- *I like to cut my bacon before cooking rather than crumble it once cooked. Just easier, in my opinion, to cook in smaller pieces! They get cooked more uniformly and you don't have to worry about burning parts of your bacon while leaving others undercooked.