2 green onions - chopped
3 cloves of garlic - chopped
1 teaspoon olive oil
1 pound bacon - diced, cooked and reserve 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy whipping cream
½ - 1 teaspoon thyme (dried or fresh)
8 ounces pepper jack cheese – shredded
8 ounces sharp cheddar cheese - shredded
16 ounces of Velveeta cheese – cubed
Salt to taste
Pepper to taste
Hot sauce to taste
1 pound of elbow macaroni – cooked
1 cup bread crumbs
4 tablespoons melted butter
2-3 tablespoons chopped parsley (dried or fresh)
Directions
Preheat oven to 350°
In a stockpot add olive oil and chopped onion, cook over low heat until clear.
Add garlic and stir for 1 minute until golden brown.
Add 1 tablespoon of reserved bacon fat and stir for an additional 1 minute.
Add 2 tablespoons of flour and stir for an additional 1 minute.
Whisk in heavy cream and thyme and reduce by 1/3.
Stir in cheeses until melted, creamy and thickened.
Add salt, pepper and hot sauce to taste-
Add crumbled bacon;stir for 1 minute.
Remove from heat and stir into pasta.
Let pasta sit and stir every few minutes until cheese becomes stiff and pasty.
Place in a 9”x12” casserole dish.
Mix together bread crumbs, parsley and butter and crumble on top of mac and cheese
Bake covered until bubbling (approximately 45 minutes)
3 cloves of garlic - chopped
1 teaspoon olive oil
1 pound bacon - diced, cooked and reserve 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy whipping cream
½ - 1 teaspoon thyme (dried or fresh)
8 ounces pepper jack cheese – shredded
8 ounces sharp cheddar cheese - shredded
16 ounces of Velveeta cheese – cubed
Salt to taste
Pepper to taste
Hot sauce to taste
1 pound of elbow macaroni – cooked
1 cup bread crumbs
4 tablespoons melted butter
2-3 tablespoons chopped parsley (dried or fresh)
Directions
Preheat oven to 350°
In a stockpot add olive oil and chopped onion, cook over low heat until clear.
Add garlic and stir for 1 minute until golden brown.
Add 1 tablespoon of reserved bacon fat and stir for an additional 1 minute.
Add 2 tablespoons of flour and stir for an additional 1 minute.
Whisk in heavy cream and thyme and reduce by 1/3.
Stir in cheeses until melted, creamy and thickened.
Add salt, pepper and hot sauce to taste-
Add crumbled bacon;stir for 1 minute.
Remove from heat and stir into pasta.
Let pasta sit and stir every few minutes until cheese becomes stiff and pasty.
Place in a 9”x12” casserole dish.
Mix together bread crumbs, parsley and butter and crumble on top of mac and cheese
Bake covered until bubbling (approximately 45 minutes)
so ty for this tasty sounding recipe!