Best-yet homemade Mac n’ Cheese

After several recipes, methods, and ingredients, we’ve come down to this: best-yet homemade mac n’ cheese.

Yum!

You will need:

  • 6 strips of center-cut bacon
  • 1/2 yellow onion, diced
  • 1 garlic glove, minced
  • 1 Tbsp butter
  • 1/2 cup flour
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups milk
  • 2 1/2 cups grated extra sharp white cheese, shredded (we used Cougar Gold)
  • pepper to taste
  • 1 box of ribbed penne pasta
  • 1 cup of pretzels; broken into bits

Cook bacon in a saucepan; set aside. Keep bacon grease to saute onion and garlic. Once browned, add butter. Once melted, reduce heat to medium and add flour. Mix with a whisk; this is the start of your roux. Once combined, reduce heat to low and add heavy cream and milk in 1/4 cup increments, alternating milk and cream. Mix each addition until blended; the sauce will be thick and beige. After all milk/cream is added, turn heat off and add shredded cheese, stirring constantly to incorporate. Add bacon and pepper to taste.

In a 9×12 baking dish, add 1/2 of the cooked pasta; add 1/2 of the sauce. Repeat. Mix sauce and pasta to combine. Top with pretzels.

Bake for 30 minutes at 400F or until top is browned.

Enjoy!

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