I’ll be completely honest, I have never been one to sign up for any type of meal train. Selfish? No! I get sooo stressed and anxious thinking about being the provider of food for another families meal. I’m getting more secure in the kitchen but its taken quite a while to get here and I still don’t try anything new without a strict recipe, ha! Take it from someone who is low key uncomfy cooking even for just my husband and myself…this is a recipe that I am CONFIDENT will be a crowd pleaser every single time! To toot my own horn one more time (I need every win I can take here, yall!), I have brought this to our squadron picnic for the last two years and its seriously the first thing gone each time!
CHIPOTLE BACON MAC N CHEESE
INGREDIENTS:
- 3 teaspoons sea salt, divided
- 1 (16-oz.) package cavatappi pasta
- 2 tablespoons corn oil, divided
- 1/2 cup butter
- 1 small onion, diced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 cups heavy cream
- 1 teaspoon ground white pepper
- 3 cups freshly grated smoked Cheddar cheese
- 1 cup freshly grated Cheddar cheese (my FAV is Tillamook Sharp White Cheddar)
- 1 teaspoon ground chipotle chile pepper
- 6 cooked bacon slices, chopped
- 3/4 cup panko (Japanese breadcrumbs)
Serves 10, I double when bringing to large events.
Hands on time: 40 min, Total time: 110 min
DIRECTIONS:
1. Preheat oven to 350°. Bring 1 gal. water and 1 1/2 tsp. salt to a boil in a Dutch oven (if you are doubling, you will need the biggest pot you’ve got!); add pasta. Cook 8 to 9 minutes or until al dente. While the pasta is cooking, shred cheese. Drain pasta; rinse with cold water. Toss with 1 Tbsp. oil.
2. Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 4 to 5 minutes or until tender. Add flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.) Add half-and-half, next 2 ingredients, and remaining 1 1/2 tsp. sea salt, and bring to a simmer. Cook, whisking constantly, 5 to 6 minutes or until thickened. Gradually add cheeses, stirring until blended. Transfer mixture to a large bowl; stir in cooked pasta. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Sauté chipotle pepper in remaining 1 Tbsp. hot corn oil in a small skillet over medium heat 30 seconds or until mixture begins to smoke. Remove from heat, and quickly stir in bacon and panko until coated. Sprinkle mixture over pasta.
4. Bake at 350° for 15 to 20 minutes or until golden and crisp on top. Serve immediately and enjoy!
Recipe from Southern Living 2012 Side Dish Smackdown Winner: Best Mac and Cheese
