This mac and cheese takes a little time but is really worth it!! It also reheats really well without drying out (just add a little milk and mix in before heating)
1 8oz pkg elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups half and half
1 tsp salt
½ tsp black pepper
1/8 tsp powdered mustard
1/8 tsp nutmeg
1 1/2 cups shredded sharp cheddar cheese ( I like Sargentos)
½ cup shredded 6 cheese Italian blend (Also Sargentos)
4 slices bacon cooked, drained and crumbled
Additional sharp cheddar and Italian blend cheeses (¼ cup each combined for the top)
¼ cup cheese flavored snack crackers (such as Cheez its), crushed
Cook elbows in salted water in a large saucepan on a portable burner for 6-7 minutes until almost cooked(al dente)
Drain, rinse well with cold water and set aside
In a medium saucepan on a portable burner, melt butter on medium low, add flour and cook, stirring with a wooden spoon until smooth and the flour is cooked for about 2 minutes
Add half and half slowly, and cook stirring constantly for 10 minutes ( Don’t skip this step, it is essential for a creamy sauce) Then add salt, pepper, powdered mustard and nutmeg
Remove pan from heat and add cheeses, stirring until smooth
Combined cooled macaroni with sauce and pour into a buttered 8 inch square pan
Sprinkle the top with cheeses, bacon and crushed crackers
Bake in portable oven at 350F for 20-25 minutes until top is browned and bubbly
Image by americanistadechiapas via FlickrThis is a quick and easy dip for any get together... great for Super Bowl Sunday!!!
