Snax N The City.

Bitches Be Cooking: Five Cheese Macaroni.

There’s some things I can eat literally all the time.

On the very top of the list is macaroni & cheese.

My obsession started at a very young age when my Auntie Tonya made baked macaroni & cheese & baby, I fell in love!

Now that I can actually cook, I always change my macaroni recipe in order to perfect it.

My latest recipe is a blend of cheeses, including two different kinds of cheddar.

Oh, and bacon.

So, if you want to see how i made this cheesy-explosion of a meal, check the recipe below!

 1/2 cup of Cabot Vermont Extra Sharp Cheddar

1/2 Cup of  Cabot Seriously Sharp Cheddar Cheese

1/4 cup of Parmesan Cheese

1/4 of Gouda Cheese

4 tablespoons of Crumbled Blue Cheese

5 Strips of Peppered Bacon

16 oz of Elbow macaroni

1/2 cup of milk

3 tablespoons of flour

4 tablespoons of unsalted butter

1 Shallot, sliced thin

2 tablespoons of Chardonnay

The first thing I did was boil the macaroni noodles, since that takes the longest.

Additionally, I cooked 5 strips of bacon & crumbled it once it cooled. That way I can mix it into my cheese mix.

In a medium sized pan on medium-low heat, melt 3 tablespoons of unsalted butter & whisk in the flour until it’s incorporated. I also added shallots, chardonnay & chopped garlic to the roux to give it some flavor.

Add the milk & continue to whisk until the milk/roux mix is thick.

Then I added the cheeses & a slash more milk (because things were getting THICC), and stirred until the cheese mix was melted.

Once the cheese was finished, I folded in the bacon & poured the mix into the pan of macaroni noodles.

Once the cheese/bacon/noodles mix is blended together,

I baked the macaroni on 400 degrees for 25 minutes, and 3 minutes under the broiler (to get the top brown).

And that’s it!

Cheesy, bacon-y goodness.

 Hope you enjoy this easy, cheesy recipe!

 

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This entry was written by SnaxNTheCity and published on March 22, 2017 at 4:00 pm. It’s filed under food and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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