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Macaroni Cheese 69

Macaroni Cheese 69 comes together with Butter Divided, Chile Powder, Processed Cheese Cut Into Cubes, Blue Cheese Coarsely Chopped, and Flour. Keep it handy for the next time you cook it.

Ingredients

• 2 stick
• 2 tbsp
• 1 lb
• 1/2 lb
• 1/4 cup

Method (preview)

1. 1

   Cook macaroni according to directions. (It's better to undercook it a bit.) Drain, toss immediately with one stick of butter. Set aside.

2. 2

   In a large pot, fry the bacon until crispy. Remove to bacon to paper towels. Cool, then roughly chop.

3. 3

   Add remaining stick of butter to bacon fat and melt over medium heat.

4. 4

   Add onion, garlic and peppers.

5. 5

   Cook, stirring frequently, about 7 minutes.

6. 6

   Add chile powder and cook 5 more minutes.

7. 7

   Again, stir frequently.

8. 8

   Sprinkle flour over the vegetables and incorporate.

9. 9

   Cook another minute.

10. 10

    Add milk a half a cup at a time, stirring constantly.

11. 11

    Add chipotle puree (if you'd like less heat, add less puree).

12. 12

    Add all of the cheeses to the vegetable mixture.

13. 13

    Lower heat and stir frequently to prevent cheese from sticking as it melts.

14. 14

    When all the cheeses have melted (and this could take a while), add cooked shells.

15. 15

    Blend thoroughly.

16. 16

    Add bacon and give a couple of good stirs to incorporate.

17. 17

    Pour concoction into large baking dish. Bake until bubbly and golden brown, about 45 minutes.