Hint: Use freshly grated cheddar cheese, the bagged pre-shredded cheddar cheeses are coated in anti-caking agents and don’t melt as smoothly.
Remember: You can freeze mac and cheese and it will be good for up to 3 months. Thaw the macaroni and cheese in the fridge before you reheat it.
Cooking
- Preheat the oven to 350 degrees.
- In a large nonstock skillet, cook diced bacon over medium heat 5-8 minutes until it starts to turn golden.
- Add ½ cup panko breadcrumbs to the bacon and stir well. Remove from heat and set aside.
- Melt 5 tablespoons of butter in a large saucepan over medium heat.
- When butter is melted whisk in the 1/3 cup of flour and cook for one minute. Add the salt and pepper to taste.
- Slowly whisk in 3 ½ cups of milk until your sauce is smooth.
- Bring to a simmer, then reduce heat to low and simmer for 5 minutes whisking occasionally until sauce has thickened.
- Add ¼ cup of shredded parmesan cheese, 1 cup shredded mozzarella (or your favourite) cheese and 1 cup shredded cheddar cheese to the sauce. Stir and allow to cook for a few minutes until the cheese is fully melted.
- Next, add 450 g (1 pound) of macaroni pasta to the sauce and stir until coated. Pour macaroni into a large 9×13 inch baking casserole dish.
- Sprinkle bacon/panko mixture over macaroni. Cook at 350°F for 20-30 minutes until golden brown and bubbly.
- Once cooked, remove from oven and use your favourite ZEG Sauces on top to give this dish a bold, smoky, burst of flavour. Enjoy!
