Macaroni and Cheese is one of the best dishes ever invented. There’s no point in arguing with me. I know I’m right. Lol!
Who wouldn’t want pasta noodles covered in a creamy cheese sauce? It’s the best!
I usually make southern baked Mac and Cheese, which bakes with an egg mixed in. The texture is much more firmer, and holds together better. This time, I wanted to go creamy, so I decided to cook it without the egg and on top of the stove first. Then it finishes off in the oven.
I also didn’t make a butter and flour roux. I wanted the sauce to be all cheese and extra rich & creamy.
So I threw in 4 cheeses and added some crumbly bacon into the mix. So, hold on to your socks and enjoy this scrumptious cheesy side dish!
Creamy Four Cheese Bacon Mac & Cheese
Creamy, Rich, Cheesy Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni
- 3 tbsp butter
- 1 cup evaporated milk
- 1/2 pound velvetta cheese
- 3/4 cup cheddar cheese
- 3/4 cup mozzarella cheese
- 2 tbsp parmesan cheese
- 4-6 slices bacon, cooked and crumbled
- salt and pepper to taste
- parsley to garnish
Instructions
- Boil macaroni and drain. Cook bacon, crumble and set aside. In a large pot add butter over medium heat to melt. Add Macaroni. Add velvetta, Parmesan 1/2 cup cheddar and 1/2 mozzarella cheeses. Reserve a bit of each for later. Add evaporated milk and stir until cheeses are melted. Add in bacon, and salt and pepper as needed. Pour into a cast iron dish. Sprinkle with remaining 1/4 cup cheddar and 1/4 cup mozzarella cheeses. Baked in a 400 degree oven until the cheeses on top are melted and slightly browned. Top with chopped parsley.
Grislean
July 16, 2020 at 5:37 amI love mac and cheese, so this is going on my must-try list. Thanks for the recipe! It looks delicious!
moniquecm1
August 4, 2020 at 4:14 amYou’re welcome! And you are going to love this one 🙂