Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, green onions, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, macaroni, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, smoked applewood Cheddar, smoky baked mac and cheese, sriracha, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I like to call this the grown-up version of mac and cheese but, trust me, the kids love this just as much as adults do!
My husband and I really have to stand up for ourselves if we want to get seconds, haha! The kids are so crazy about this that I hardly ever make regular mac and cheese these days. If you’re not a fan of smoked cheddar, feel free to use regular cheddar or basically any kind of cheese that works well for baked dishes.
1 3/4 cups dry macaroni (or 4 servings)
2 tablespoons Land O Lakes butter
2 tablespoons Gold Medal flour
2 cups McArthur milk
salt and pepper
250 grams smoked applewood Cheddar, grated and divided
1 teaspoon sriracha, or other hot sauce
bacon, cooked and crumbled (about 1 cup)
1 small bunch green onions, finely sliced (optional)
Preheat oven to 350F. Cook macaroni until al dente, drain and set aside. Cook the bacon.
In a small saucepan add butter and heat to medium low. Whisk in flour and cook for 2 minutes, whisking regularly. Slowly whisk in milk and turn the heat to medium high. Bring to a simmer and whisk regularly. Simmer for 2 minutes or until starting to thicken. Add a pinch of salt and pepper. Slowly whisk in cheddar (reserve a small about 1/4 of the cheese) and hot sauce until sauce is a uniform texture.
Stir in crumbled bacon (and green onion, if using) and season to taste. Gently fold in cooked macaroni and pour into a casserole dish. Top with freshly ground pepper and remaining cheese. Bake for 25 minutes or until browned on top and bubbling.
USE RED NEXT PAGE LINK BELOW
Quick tip: You can make this without the bacon – but who would want to do that, right?
Big thanks to Whitney for this great picture!