Author: This is adapted from the classic macaroni and cheese recipe in the Betty Crocker's New Cookbook
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
3 cups uncooked macaroni
1 tsp olive oil
3 strips uncooked bacon, diced
½ cup (or one stick) of butter or margarine
½ cup all purpose flour
¾ tsp salt
½ tsp pepper
1 tsp dry mustard
2 tsp Worcestershire sauce
3 cups milk
1 cup cubed Castello Weissbeir cheese
1 cup cubed Castello Classic cheese
½ cup grated sharp cheddar cheese
¼ cup Parmesan cheese
Instructions
Heat oven to 350F and find a large oven proof casserole dish
Cook macaroni according to package directions
While macaroni is cooking, heat olive oil in a dutch oven or the largest saucepan you have
When oil is hot, add diced bacon and stir quickly for 3-4 minutes or until bacon is just starting to crisp
Remove bacon but leave some of the drippings in the pan
Lower your heat and melt the butter in the same pan as you cooked the bacon and combine it with the drippings
Add flour, salt, pepper, mustard and Worcestershire to the melted butter and cook over low heat, stirring constantly until mixture is smooth and bubbly - don't let it burn!
Add the bacon back in and stir till coated with flour/butter mixture
Slowly add the milk in one cup increments, stirring constantly until fully combined with the flour/butter mixture.
Bring the whole mixture to a boil, stirring constantly so the milk doesn't scald
Allow to boil for one minute until the sauce starts to thicken
Lower heat and stir in cubed cheese slowly and let it melt into the sauce, while stirring
Drain the macaroni and gently stir it into the cheese sauce.
Once combined, pour the entire mixture into the casserole dish and sprinkle with grated cheddar and Parmesan
Bake 20-25 minutes or until cheese topping is bubbly and staring to brown
Eat
Recipe by Eyes Bigger Than My Stomach at https://www.melissahartfiel.com/2012/11/12/taste-testing-castello-cheese-with-mac-n-cheese/