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Categories:
macaroni unsalted butter American cheese cream cheese Gouda light sour cream eggs Worcestershire sauce hot sauce salt freshly ground black pepper ham bacon bread crumbs paprika
Viewed: 63 - Published at: 3 years agoIngredients
- 16 ounces dry elbow macaroni
- 2 tablespoons unsalted butter
- 1 pint half-and-half
- 8 ounces American cheese slices
- 8 ounces cream cheese
- 4 ounces smoked gouda, grated
- 1 cup light sour cream
- 4 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 2 dashes hot sauce
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 pound ham, cubed
- 3 slices bacon, reserve drippings
- 1/2 cup dried bread crumbs
- 2 tablespoons paprika
Method
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes.
- Strain and set aside.
- Meanwhile, heat the butter and half-and-half in a large saucepan over medium heat.
- Reserve 5 American cheese slices; tear the rest into pieces and add to the saucepan, along with the cream cheese, and gouda.
- Cook, stirring often , until cheese is melted and sauce is smooth.
- Remove from heat and stir in the sour cream.
- Stir in the eggs slowly.
- Stir in the Worcestershire sauce, hot sauce, salt and pepper.
- Stir in the macaroni and ham.
- Scrape the mixture into a 2-quart baking dish and top with the remaining 5 American cheese slices.
- Cook the bacon.
- Remove from pan and reserve the drippings.
- Add the bread crumbs to the pan with the drippings and stir.
- Crumble the bacon into the bread crumb mixture.
- Pour the bread crumb mixture evenly over the macaroni and cheese.
- Sprinkle the paprika over the macaroni and cheese.
- Cover the dish with a lid or aluminum foil and bake for 20 minutes.
- Uncover and bake until top is browned about 10 minutes more.
- Let cool slightly before serving.
