Mac and Cheese with bacon?!?! Don’t worry the calories are easily burned off with only four hours of chopping wood.
4 cups whole milk
8 tablespoons unsalted butter
1/3 cup all-purpose flour
2 tablespoons salt
3 Tbs. Mangia Sweet Cajun Rub
1 pound elbow macaroni (or German spatzel)
1 cup shredded sharp cheddar cheese
1 cup Chihuahua Mexican cheese
1 cup mozzarella
1 cup ounces grated Parmesan cheese
5 strips of bacon
2/3 cup chopped fresh French bread
In a small pan cook bacon until well done, (but not burnt!). Put the bacon off to the side. In a pot heat milk on medium heat. At the same time in a saucepan, melt the butter over medium heat. Whisk in flour until smooth. Cook until butter is light brown. Turn off stove and continue whisking, slowly add the heated milk and bay leaf to the butter/flour mixture and whisk until even. Turn on medium heat and continue whisking. After 2 minutes turn of heat and stir in salt. Boil a pot of salted water and add the pasta. Cook until al dente. Drain and rinse in cold water.
Heat the sauce over medium heat and stir in all cheese except 1/2 cup of the Parmesan. Stir until melted and smooth. Add to the pasta, chopped bread, and bacon in a bowl. Mix the ingredients to make even. Put in a baking dish. Add 1/2 cup of the Parmesan onto the top and bake about 25 to 30 minutes.