My mouth is still watering thinking about that amazing sammich from Tuesday’s blog post. I haven’t made it back to City BBQ to satisfy my craving yet. Maybe this weekend…
Moving on. What goes better with a BBQ sammich than mac and cheese? Not much, in my opinion. Well, friends, I have a fabulous recipe for you today just in time for all those Super Bowl parties. It’s creamy, it’s delicious, it’s got bacon. Yep, the perfect dish for a little football watchin’. Just add some beer and you’ve got yourself a par-tay.
Bacon Ranch Mac & Cheese
8 oz cooked elbow macaroni
6 slices thick cut bacon (I’m partial to Dorothy Lane Market’s applewood smoked bacon)
1 tbsp flour
1 1/2 cups milk
1/2 cup cream of mushroom soup
3 ounces shredded Italian blend cheese (or mozzarella)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chopped fresh dill
1/2 tsp salt
2 ounces shredded Colby Jack cheese
1 cup panko bread crumbs
1 tbsp olive oil
Preheat oven to 450*. In a large skillet over medium heat, cook your bacon until it is crispy. Remove bacon and drain off all but 1 tbsp of oil. Add the flour and whisk for 1-2 minutes or until you’ve cooked the “raw” flavor out of the flour.
Add your milk and soup, whisking to combine. Bring to a boil and cook for 2 minutes or until thick. Turn the heat off and add the Italian blend cheese, onion powder, garlic powder, dill, and salt, stirring to combine. I switch to a rubber spatula at this point because the cheese tends to get stuck in the whisk. Once the cheese is melted, stir in the cooked pasta and bacon.
Pour the macaroni into a greased 8×8 casserole dish. Top with Colby Jack cheese. Combine bread crumbs and olive oil and sprinkle on top.
Put dish in the oven until bread crumbs are golden brown (6-8 minutes).