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elbow macaroni bacon heavy cream cheese Cheddar cheese Gorgonzola kosher salt cracked pepper cracker Parmesan cheese
Viewed: 48 - Published at: 7 years agoIngredients
- 3 cups elbow macaroni, uncooked
- 3 slices applewood smoked bacon
- 1 1/2 cups half-and-half
- 3/4 cup heavy cream
- 10 slices white American cheese, chopped
- 2 cups cheddar cheese, shredded
- 1/3 cup gorgonzola, crumbled
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/2 cup crushed Ritz cracker
- 1/8 cup parmesan cheese, shredded
Method
- In medium saucepan over high heat, bring two quarts of lightly salted water to a boil.
- Add macaroni and cook 10 to 12 minutes or until desired doneness. Strain, cool and rinse. Set aside.
- Cook bacon until crispy. Drain, cool and coarsely chop. Set aside.
- In a 2 quart saucepan, heat half and half and heavy cream on medium heat just before a simmer, stirring continuously.
- Add chopped American cheese until melted, followed by the cheddar. Melt cheese completely in the sauce. Stir in gorgonzola cheese and salt and pepper.
- Remove from heat and toss cooled macaroni into the cheese sauce to coat along with bacon.
- Pour macaroni and cheese mixture into oven-safe casserole dish. Top with crushed Ritz crackers and Parmesan cheese.
- Bake in preheated oven at 400 degrees for 12 to 15 minutes until golden brown and serve.
- You can add chives as a garnish.
