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Big, Bad Bacon Mac 'n' Cheese

Source of Recipe


From "Southern Living Bourbon & Bacon"



List of Ingredients



• 1 (16-ounce) package elbow macaroni
  
• ½ cup butter
  
• ½ cup all-purpose flour
  
• ½ tsp granulated garlic
  
• ½ tsp salt
  
• ½ tsp freshly ground black pepper
  
• ¼ tsp ground red pepper
  
• 2 cups half-and-half
  
• 2 cups milk
  
• 8 ounces Gruyère cheese, shredded
  
• 4 ounces smoked Gouda cheese, shredded
  
• 10 ounces sharp Cheddar cheese, shredded and divided
  
• 12 cooked hickory-smoked bacon slices
  






Instructions



1. Cook pasta according to package directions; drain and keep warm.
   
   
2. Preheat oven to 350° F.
   Melt butter in a Dutch oven over medium-high heat. Gradually whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Stir in granulated garlic and next 3 ingredients. Gradually whisk in half-and-half and milk. Cook, whisking constantly, 8 to 10 minutes or until thickened.
   
   
3. Add Gruyère cheese, smoked Gouda cheese, and half of sharp Cheddar cheese, stirring until smooth. Remove from heat.
   
   
4. Crumble 8 bacon slices. Stir crumbled bacon and pasta into cheese mixture. Pour into a lightly greased 13-by-9-inch baking dish. Crumble remaining 4 bacon slices.
   
   
5. Sprinkle crumbled bacon and remaining half of sharp Cheddar cheese over top of casserole. Bake, uncovered, at 350° F for 20 minutes or until bubbly.
   
   Makes 10 servings