Sunday, July 25, 2010

Green Chile Bacon Mac and Cheese

I made this over the weekend using things in the pantry and fridge. You could definitely adjust this to whatever cheeses and meats you have.
Again, there was no measuring, so I'm trying to estimate how much I used.
Start by boiling 4 cups of elbow macaroni until al dente.

Then you basically, you make a roux out of the flour and butter.
5 Tbsp. flour
1 stick butter
1 1/2 cup milk

Melt the butter in a saucepan and then add your flour. Whisk till all the lumps are gone. Keep whisking until the flour/butter mixture starts to get some color to it. Then, add your milk! Start with 1 cup, then add more if necessary. You want it to be a sauce like consistency, but not too thick because you still have to add your cheeses. That is your basis for any sauce you want to do. After you make that, you can add your cheeses and whatever else you want.

I added:
1 cup mexican four cheese blend (shredded)
1 cup grated parmesan
1 can of diced green chiles (drained)
1 bag of Hormel bacon bits
2 Tbsp. cream cheese

Just add all of these into your sauce and stir until melted. Drain your pasta and stir in the sauce. Pour into a greased casserole dish. Top with more shredded cheese.

I made a cracker crumb topping using club crackers.
Just melt a stick of butter and crush up half a package of club crackers (ritz would be good also!) and mix together then sprinkle over your mac and cheese.

Bake at 375 for 15 minutes.

Hope you enjoy! I'm going to try to start writing down how much I use of things, because it's really hard to think back how much I used.

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