- Sep 15, 2012
- 19,169
- 16,784
Well it's been about six months since my last mac-n-cheese supper posting. So I figured it was time for another go at it. Besides, with us(mostly my wife) babysitting the grandson and his love for cheese. I knew this would be a hit.
Let's get the party started.
Ingredients:
16oz box of mini shells(cooked to al dente)
1lb of block Cabot Cheddar
8oz. block Cabot Monterey Jack
Leftover block of Parmesan
1 Stick of butter
1/2 cup of A/P flour
4 Cups of whole milk(heated)
1.5 cups of half-n-half(heated)
9 strips of thick cut bacon
1 package of Johnsonville Beef Brats
1 ham steak
A couple twists of black pepper
Start off by frying up the bacon:
Next up is grating the cheese. Use block cheese. The pre-shredded stuff has a coating on it to help prevent clumping.
Cook the ham and brats in the bacon grease and slice them up into mouth sized pieces.
Put one stick of butter in a larger pot and melt it on low heat. Add the flour stir until it's well blended and you've got your roux started.
Stir the milk and half-n-half into the roux and mix well until it thickens. Add cheese and continue stirring. Then comes the pasta. Again stir the mixture until the pasta is well coated. Finally add the meats and stir some more until it's well distributed. Reserve some cheese for the top of the Mac-n-cheese.
Bacon first. Sorry for the fuzzy picture.
Then the ham and brats:
Spread the mixture evenly into an appropriate sized casserole dish and top with the remaining cheese.
Bake at 375* until you start seeing it bubble and the top starts to brown.
Finally the money shot:
Well that's all folks. Thanks for hanging with me.
Chris
Let's get the party started.
Ingredients:
16oz box of mini shells(cooked to al dente)
1lb of block Cabot Cheddar
8oz. block Cabot Monterey Jack
Leftover block of Parmesan
1 Stick of butter
1/2 cup of A/P flour
4 Cups of whole milk(heated)
1.5 cups of half-n-half(heated)
9 strips of thick cut bacon
1 package of Johnsonville Beef Brats
1 ham steak
A couple twists of black pepper
Start off by frying up the bacon:
Next up is grating the cheese. Use block cheese. The pre-shredded stuff has a coating on it to help prevent clumping.
Cook the ham and brats in the bacon grease and slice them up into mouth sized pieces.
Put one stick of butter in a larger pot and melt it on low heat. Add the flour stir until it's well blended and you've got your roux started.
Stir the milk and half-n-half into the roux and mix well until it thickens. Add cheese and continue stirring. Then comes the pasta. Again stir the mixture until the pasta is well coated. Finally add the meats and stir some more until it's well distributed. Reserve some cheese for the top of the Mac-n-cheese.
Bacon first. Sorry for the fuzzy picture.
Then the ham and brats:
Spread the mixture evenly into an appropriate sized casserole dish and top with the remaining cheese.
Bake at 375* until you start seeing it bubble and the top starts to brown.
Finally the money shot:
Well that's all folks. Thanks for hanging with me.
Chris
Last edited: