Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.
PIONEER WOMAN MAC AND CHEESE BACON MAC
Evenly sprinkle bread crumb mixture over the gourmet mac and cheese. Top with crumb topping: Add panko, melted butter and olive oil to a skillet and cook over medium-high heat, stirring constantly, until crumbs are golden brown. Pour mixture into 8×8’’ baking dish.Sprinkle parmesan cheese on top. Quickly whisk in the eggs until they are incorporated. Stir in cheddar cheese, bacon, and pasta. Add the remaining seasoning mixture and stir well. Stir in 1½ cups of the remaining shredded cheddar cheese and turn off the heat. Add the diced cream cheese and American cheese in batches, stirring until smooth. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Reduce the heat to medium and whisk in the milk. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. In a large saucepan over medium-high heat, melt the butter. Now that's comfort!" –Deborahįor more yummy mac & cheese ideas, check out this Spinach & Artichoke Mac 'n' Cheese Bake, Rach's Garlic Bread Mac & Cheese and Pizza Mac and Cheese.Īdapted from The Twisted Soul Cookbook by Deborah VanTrece. Just thaw and reheat it in a 325˚F oven for 20 minutes until heated through. If this recipe is too large, you can freeze half of it for another meal. It can be made days in advance and frozen for convenience. This updated version puts a fun twist on a historic dish and is great for serving large groups or for a potluck supper.
It was a cheap dish that could feed a lot of people. The women of my family were all well versed in turning commodity cheese into liquid gold. Although I have tasted versions of this dish all over the world, with cheeses produced by artisans, it still doesn't compare to ones I've had in the most humble of kitchens. As the dish gained popularity and its ingredients became more accessible to the average person, it became more of a comfort food for the masses, rather than a dish reserved for the rich.įor me, its roots trace back to the sixties when commodity food, which included processed cheese, was distributed by the government to tables like mine. Originally it was considered a refined, upper-crust dish with roots stretching back to Italy, France, and England.
"James Hemings, the chef and slave of Thomas Jefferson, is credited for introducing the nation to what we call macaroni and cheese. Macaroni and cheese gets amped up with bacon and a praline topping in this recipe from chef Deborah VanTrece, author of The Twisted Soul Cookbook and chef of Twisted Soul Cookhouse & Pours in Atlanta, GA.
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