Removing items and getting rid of stuff can be stressful. Macaroni and Cheese is considered by many as a classic “comfort” food. This recipe is no exception. It is also easy to make, so even those who are not comfortable in the kitchen will appreciate the ease of preparation. We always double the recipe and freeze the leftovers in various sized Tupperware containers to enjoy later as a main meal, for lunch, or a fantastic side dish. Some may find this recipe too spicy hot so we encourage you to adjust the chipotles to your taste. Did we mention it has bacon? We think our friends in Peterborough and the Kawartha’s are going to love this.
LOADZ of Heat Recipe: Mac & Cheese with Bacon and Chipotles
450g (16oz) elbow macaroni
½ cup unsalted butter
7 tbsp. all-purpose flour
2 cups half and half
3 cups milk (we use 1%)
1 tsp salt
¼ tsp pepper
1 tbsp. brown mustard
1 cup Canadian Cheddar (or other preferred cheese), grated
1 cup Monterey Jack (or other preferred cheese), grated
4 tbsp. chipotle chillies in adobo, chopped
6 slices cooked bacon, chopped
Canola or preferred cooking spray
Preheat oven to 350F. Coat a baking dish with cooking spray.
In a large pot, cook macaroni as per directions to “al dente”. Drain and return to cooking pot.
Cook bacon at the same time in a fry pan so that it is crisp or to desired tenderness.
In a medium sized sauce pan, melt butter over medium heat.
Add flour and cook for 1 minute. Whisk in half and half, milk, salt, pepper, mustard, and 1 cup of cheese. Cook, stirring, for 5 minutes or until thick.
Pour above sauce over macaroni. Stir in chipotles, bacon and ½ of remaining cheese.
Transfer all above ingredients to baking dish, sprinkle with the last of the cheese and bake for 45 minutes.
Broil for 1 minute to brown top, if desired.