Ingredients for Best Ever Macaroni And Cheese
- 1 pound elbow macaroni
- 8 slices bacon
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground nutmeg
- 1 teaspoon hot sauce
- 3 cups whole milk
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 6 cups shredded sharp cheddar cheese
- 20 Ritz crackers
- 6 tablespoons bacon grease
- 6 tablespoons butter (if not using bacon grease)
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How to Make Best Ever Macaroni And Cheese
- Preheat oven to 350°F (175°C). Grease a deep 3-quart baking dish.
- Cook bacon until crispy. Reserve 6 tablespoons of bacon grease (or use butter); crumble bacon and set aside.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a food processor, combine crumbled bacon, crushed crackers, and 1 cup of shredded cheese. Pulse until coarsely combined.
- Heat reserved bacon grease (or butter) in a large saucepan over medium heat until bubbling.
- Whisk in flour until smooth.
- Add onion powder, sweet paprika, smoked paprika, mustard powder, and cayenne pepper. Whisk for 1-2 minutes.
- Slowly whisk in milk and evaporated milk. Bring to a boil, whisking constantly, then reduce heat and simmer until thickened.
- Stir in Worcestershire sauce, nutmeg, and hot sauce.
- Reduce heat to low. Gradually add the remaining 5 cups of cheese, stirring until melted and smooth.
- In a small bowl, whisk together eggs. Temper the eggs by whisking in about 1 cup of the hot cheese sauce. Whisk the egg mixture back into the pot.
- Stir in the cooked macaroni.
- Pour macaroni and cheese into the prepared baking dish.
- Top with the bacon-cracker-cheese mixture.
- Bake for 30-45 minutes, or until golden brown and bubbly. Let rest for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
5g
Fat
101g
Carbs
17g
