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Bacon Cheeseburger Mac & Cheese

Mac-n-cheese. The ultimate American comfort meal. The problem is there are no recipes for one, and lets face it, it just isn’t the same reheated. So what’s a person to do? The florescent orange box for 4? The little cups that sadly disappoint? None of those have the oooey gooey factor that real mac-n-cheese should have. And do they have bacon and burger? Nope!

Breakfast – Banana Nut Muffins & orange

Lunch – Green chicken enchilada

Bag-o-bacon, meatballs, cheese, flour, milk, and of course macaroni.
1/2 cup elbow macaroni.
Bring a pot of salted water to the boil, and add the macaroni.
Meanwhile start the bacon rendering in a separate pan.
Shred a loosely packed cup of co-jack cheese.
Remove the bacon bits from the pan, leaving the drippings and the lovely browned bits.
Measure a tablespoon of flour.
Add the flour to the bacon fat creating a roux.
Cook the flour out for a minute until all the fat is absorbed and there are no dry spots.
It will form a clumpy tan paste and more brown bits.
Add in 1/2 cup milk.
Stir vigorously, scraping up all the brown bits from the bottom of the pan.
Continue stirring as the roux thickens.
Add in the cheese stirring constantly.
Keep stirring until the cheese melts and the sauce is thick and smooth.
Strain the pasta. You can use the pan lid – that is what the holes on the rim are intended for, just watch the steam. Or you can use a strainer. Leave it a bit wet, the pasta water will thin the cheese sauce.
Add the cheese sauce to the pasta. Mmmmm Gooey!
Micro 4 little meatballs for a minute or two depending on your micro.
Top the mac-n-cheese with the meatballs and the reserved bacon.
Add a side salad simply dressed with oil and vinegar dressing.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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