Tuesday, October 30, 2012



Original Recipe: http://www.azestybite.com/2011/09/crack-n-cheese.html

For the mac:
  • 4 oz. elbow macaroni
  • 1/2 tsp salt
  • 2 qts of water

  • 4 strips bacon
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped

Cheese Sauce:
  • 4 oz. cheddar cheese, shredded
  • 3 oz. cream cheese
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1/4 tsp salt

The finisher (topping):
  • 2 oz. cheddar cheese, shredded
  • 1 tsp paprika

Preheat oven to 400 degrees
Bring 2 qts of water to boil and add salt (this is for cooking noodles)
In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces
Pour all but 1 tablespoon of fat out of pan and brown onions
Add garlic at the end for about 1 minute
Leave a little bit of a crunch to the onions as they will soften once baked in the oven

Cheese Sauce
In 2 quart saucepan or Dutch oven, melt the butter over a low heat
Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color
Slowly add milk while mixing to keep the sauce from getting lumps
Cook for 5-6 mins until it starts to bubble and thicken
Stir in cream cheese until thoroughly mixed
Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in

Pour in macaroni half way through making the sauce so it will be ready when sauce is done
Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes)
The macaroni will soften up while it bakes in the oven
Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly
Pour mixture into 2 quart oven safe dish or individual baking dishes
Sprinkle with shredded cheese and paprika
Bake in oven for 20 minutes or until top layer of cheese has browned