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Macaroni Cheese 68

Make Macaroni Cheese 68 at home with Cajun Pork Cracklins, Homemade White Bread, Whole Milk, Flour, and Kosher Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 6 slice
• 3 1/2 cup
• 1/2 cup
• 2 tsp
• 1/4 tsp
• 1/4 tsp
• 8 oz
• 10 oz
• 1/2 cup

Method (preview)

1. 1

   Bring large pot of water to a boil over high heat.

2. 2

   Cook cavatappi pasta until barely al dente cooked on the outside, underdone on the inside.

3. 3

   Rinse in a colander under cold water, drain well, and set aside.

4. 4

   Fry bacon in a cast-iron skillet over medium heat until crispy.

5. 5

   Reserve rendered bacon fat. Crumble bacon into half-inch pieces and set aside.

6. 6

   Remove crusts from white bread and discard. Tear remaining bread into half-inch pieces. Toss with 2 tbsp reserved bacon fat, and set aside.

7. 7

   Stir together milk and half & half in a heatproof bowl. Microwave on medium until the milk begins to bubble and is hot throughout.

8. 8

   Melt 6 Tablespoons reserved bacon fat in a large saute pan over medium heat until melted & sizzling.

9. 9

   Add flour and cook, whisking constantly, for 1 minute.

10. 10

    Continuing to whisk constantly over medium heat, add hot milk mixture slowly to flour mixture, keeping it smooth.

11. 11

    Continue to whisk until the milk/flour mixture bubbles and thickens.

12. 12

    Remove pan from heat.

13. 13

    Stir in spices, 1 cup cheddar cheese, 2 1/2 cups Velveeta cheese, and 1 1/2 cups Gouda cheese.

14. 14

    Stir in cooked cavatappi pasta.

15. 15

    Pour into prepared baking dish.

16. 16

    Sprinkle remaining 1 cup cheddar, 1/2 cup Gouda, crumbled bacon & pork cracklins, and bread crumbs on top.

17. 17

    Bake casserole until golden & bubbly, approximately 30 minutes.

18. 18

    Let cool for 5 minutes and serve.