- Sep 15, 2012
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Well I had a nothing planned for supper the other day. So I searched the fridge and pantry for some grub that we had on hand. Low and behold I found the fixings for some mac-n-cheese. I'm putting this in the side items forum, because it's normally - well a side. This ones is juiced up a bit to make it more of a supper. Enough jibber-jabbering. Lets get to the eats.
Starting out with some cheddar and Gouda:
Freshly shredded:
Bacon and Kielbasa:
After the bacon is cooked the Kielbasa goes in:
All cooked up and waiting their turn:
Roux is made with equal parts butter and flour. One pint of heavy cream, and a cup of whole milk. The milk is added slowly and if more is needed then add more.
Slowly add and stir in the grated cheese:
Next stir in the al dente mini-shells:
Now add the bacon crumbles and kielbasa:
Slowly stir to combine. Hint: I also added some of the bacon juice for some extra flavor:
Spread into an appropriately sized casserole dish and bake at 350* until cheese is bubbling and turning a golden brown:
Money shot:
Thanks for taking a look
Chris
Starting out with some cheddar and Gouda:
Freshly shredded:
Bacon and Kielbasa:
After the bacon is cooked the Kielbasa goes in:
All cooked up and waiting their turn:
Roux is made with equal parts butter and flour. One pint of heavy cream, and a cup of whole milk. The milk is added slowly and if more is needed then add more.
Slowly add and stir in the grated cheese:
Next stir in the al dente mini-shells:
Now add the bacon crumbles and kielbasa:
Slowly stir to combine. Hint: I also added some of the bacon juice for some extra flavor:
Spread into an appropriately sized casserole dish and bake at 350* until cheese is bubbling and turning a golden brown:
Money shot:
Thanks for taking a look
Chris