"All the Frills" Macaroni and Cheese
It’s not your typical mac-n-cheese by any means, so put aside any preconceptions you may have and jump right in and try this recipe!
Ingredients
Macaroni and Cheese:
- 16 ounces macaroni noodles
- 6 tablespoons unsalted butter, cubed and divided
- 1/4 cup shallots, diced
- 1 - 2 fresh hot peppers, optional
- 1/2 pound bacon, cooked and crumbled
- 4 ounces diced pimentos, drained
- 3 tablespoons fresh chives, sliced
- 12 ounces evaporated milk
- 1 1/2 cups half and half
- 1 cup heavy cream
- 8 ounces sharp white cheddar cheese, shredded
- 12 ounces yellow cheddar cheese, shredded
- 8 ounces Velveeta cheese, cubed
- 1 teaspoon freshly-cracked black pepper
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt, to taste
Topping:
- 1 quart cubed bread
- 6 tablespoons unsalted butter, melted
- pinch salt and pepper
Instructions
- Cook the noodles according to package directions to al dente. Be sure to salt your water, too. While the cooking water is coming to a boil, begin making the sauce.
- After draining the noodles, toss the noodles in 4 tablespoons of cubed butter and set aside.
- Over medium heat, melt the remaining 2 tablespoons of cubed butter in a large Dutch oven or stockpot.
- Once melted, add the shallots (and peppers if using) and cook until barely softened, about 3 minutes, stirring often. Lower heat if necessary, to not burn them.
- Add the bacon, pimentos, and chives, and stir to combine.
- Slowly add all the dairy (evaporated milk, half and half, and heavy cream) and stir gently, but thoroughly.
- Bring the mixture up to a gentle simmer.
- Begin adding the three cheeses by handfuls, stirring to combine after each addition. You don’t want to add all the cheeses at once. Allow them to gradually melt.
- Once all the cheeses are combined and nicely melted, add the black pepper, mustard, onion and garlic powders and stir well. Taste and adjust any seasonings as desired. (I had to add a very small amount of salt.)
- Turn the oven broiler on. (Your macaroni and cheese should be nicely hot from cooking on the stove so that it doesn’t need baking time, only a light toasting of the croutons. However, if you are baking later, you will need to bake at 350 degrees for approximately 30 minutes.)
- Make the topping: In a medium bowl, add the bread cubes and pour half of the melted butter and toss. Pour the other half melted butter and toss. Set aside.
- Pour the macaroni and cheese into a greased 9”x13” dish. Top with the bread cubes and lightly sprinkle with salt and pepper.
- Place under the broiler for about 1 to 2 minutes or until golden brown.
- Carefully remove from the oven and serve.
Notes
Be sure to use evaporated milk. Do not use sweetened condensed milk. They are not the same.
This recipe can be halved if needed.
Cook your bacon. I would strongly suggest you not use the packaged cooked bacon. The texture and flavor will be better if you cook the bacon yourself.
Leftovers… If you did not use the crouton topping, you make a mixture of panko or breadcrumbs, herbs, salt and pepper. (If you did use the croutons and want to reinvent your leftovers, you can remove the croutons.) When the macaroni and cheese is cold, cut into small rectangles or squares, pressing the herbed coating on all sides. Heat a small amount of extra-virgin olive oil in a non-stick pan and fry the macaroni and cheese on all sides, or at least the two largest sides until nicely browned. (My daughter absolutely loved this!)
You can substitute different cheeses if necessary, but be sure they melt wonderfully. Some suggestions… Fontina, Monterey Jack, and Muenster. Search the internet for more if your heart desires.
Nutrition Facts
"All the Frills" Macaroni and Cheese
Amount per Serving
Calories
706.24
% Daily Value*
Fat
49.98
g
77
%
Saturated Fat
27.27
g
170
%
Trans Fat
0.67
g
Polyunsaturated Fat
2.83
g
Monounsaturated Fat
12.7
g
Cholesterol
134.77
mg
45
%
Sodium
761.88
mg
33
%
Potassium
336.04
mg
10
%
Carbohydrates
39.57
g
13
%
Fiber
1.56
g
7
%
Sugar
4.97
g
6
%
Protein
24.54
g
49
%
Vitamin C
7.28
mg
9
%
Calcium
621.68
mg
62
%
Iron
1.07
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!