Cheese. Bacon. I am pretty sure they were made to be together.
This beautiful pan of food was made for our pig out meal a couple weeks ago. When we ate leftovers, we just mixed the BBQ pork in with the mac and cheese... oh! Fat Kid Heaven. No, neither of us are fat, but we would be if we ate this all the time.
Bacon Mac 'n' Cheese
1 lb pasta, cooked 2 min shy of being done
5 slices bacon, chopped
3 Tbsp flour
8 oz shredded sharp cheddar
4 oz shredded Monterey jack
1 1/2 C buttermilk (room temp)
3/4 C water, room temp (or broth of some kind)
1/4 tsp Pirate's Bite or cayenne pepper
1/8 tsp nutmeg
Cook bacon in a 3 qt sauce pot until crispy. Remove bacon and drain, but leave fat in pot. You need 3 Tbsp of fat, so remove some if needed or add oil to make 3 Tbsp.
Add 3 Tbsp flour to pot and stir so there are no lumps. Cook for about 2 minutes over med heat, stirring constantly.
Slowly add buttermilk and water, stirring constantly. Simmer until thick.
Add nutmeg and Pirate's bite. Slowly melt in cheese. (Reserve about 1/4 C)
Add pasta and bacon to pot. Pour into a 13x9 dish. Sprinkle reserved cheese over the top
Bake at 375 deg F for 20 min.