The Best Ever Macaroni and Cheese
Prep: 45 minutes
Yields: 8 servings
Have you ever tasted macaroni and cheese so excellent you were tempted to just throw in a towel and give up cheesemaking altogether? Well, that's what's awaiting you here in the recipe aisle. This recipe is so intense, so rich, and so full of delicious flavors that you'll be left wondering how you ever survived without it!
Let's head over to the recipe aisle and whip up a batch of this incredible dish. First, toss those elbow-shaped noodles into a big pot of boiling water and cook them for about 8 minutes. Once they're slightly firm, drain them and give them a good toss in some melted butter.
In a separate bowl, whisk together some sour cream, softened cream cheese, and an egg. Then, stir that into the macaroni along with 3 cups each of grated Asiago and Vermont Cheddar cheese.
Now, let's cook up some bacon! Crispy, salty, and oh-so-good. Once it's done, chop it into small pieces and set it aside. In the same skillet, sauté some onions and garlic until they're soft and golden brown. Then, stir in some brown sugar and add the bacon and some chopped parsley and panko bread crumbs.
In another skillet, melt some butter and whisk in some flour until it forms a paste. Gradually whisk in some milk and bring it to a simmer. Then, stir in some hot pepper sauce, ground mustard, paprika, pepper, and salt. Remove the sauce from the heat and let it cool for a few minutes.
Pour the sauce over the macaroni mixture and stir to coat. Transfer it to a baking dish and sprinkle with the remaining 1 cup each of Asiago and Cheddar cheese. Top it off with the bread crumb topping.
Pop it in the oven at 400 degrees Fahrenheit and bake it for about 30 minutes, or until it's hot, bubbly, and golden brown on top. And there you have it, folks! The most epic macaroni and cheese you'll ever taste. Grab a spoon and dive right in!
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