My Mac and Cheese with Bacon

My Mac and Cheese I have at my Restaurant, Has a 5 blend cheese, Chicken Base, Parmesean, and a few other things, what I add for myself, a few times a week are 5 or so slices of crisp bacon, broken up and mixed in, damn it's good, try it with your own Mac let's hear what you think!

Adding bacon can never be a bad thing. Ever. I would love your base recipe for mac n cheese.

I used to love he macaroni and cheese that was served at Cap City Diner in Columbus. It was creamy and rich, and it was made with a wonderful smoky ham. Unfortunately, a few years back they changed it to include various wild mushrooms, and being allergic to fungi I could no longer eat it.

divefl


Adding bacon can never be a bad thing. Ever. I would love your base recipe for mac n cheese.

Divefl, I'll give you the ingredients, but you'll have to figure out portions, as I make a large amount of the cheese sauce at a time.
Shredded Monterey Jack, Medium Cheddar, Queso Quesadilla, Asadero, Ricotta and Parmesean
Heavy Cream
Chicken Base, McCormick I buy from Costco
Some ground pepper
While simmering to melt and blend I add a Cheddar Cheese sauce
When fully blended, add to the already perpared Elbow Macaroni till I get a coating that is sufficient, making sure the mac isn't swimming in the sauce.
I only put the bacon in for myself as it would be too costly, although I am rethinking the idea, as it's so darn good!

I come out to the eastern shore a few times a year. Maybe I will just go to the source. Sounds really good.

I eat gluten free and Amy's makes a frozen mac & cheese with rice pasta. I bring it to work and add a handfull of bacon pieces (the Hormel real bacon, not Bacos)and a shake of Tabasco. It really makes a good lunch.

I make a bacon mac and cheese at home the wife loves.

I dice up 4-5 slices of bacon and get them frying, add in 1/2 a minced onion, cook till soft.  Drain off all but about 2 TBS fat, add in 2 TBS flour, cook 3-4 more min.  Blend in 2 cups warm milk, stir in 2 cups shreded cheese (Jarlsberg, emental, swiss, or whatever. I clean out the fridge cheese drawer with this.).  Stir in rigitoni pasta, mix well, spoon into baking dish, sprinkle on a little more cheese on top.  Bake 350 45-60 min for nice browned top.

Optionally, the last 15 min I sprinkle the top with buttery bread crumbs for a crunchy top.

Always a big hit.  Essentially you are just using the bacon fat as your roux base instead of butter.