I was scrumptious! Amazing recipe… I used hickory smoked bacon and it was a perfect compliment to the cheese and spices. This recipe sounds amazing!
I am going to do a test run of this for Thanksgiving. When you say low-moister mozzarella, do you mean the part skim kind? Finally tried this, it tastes like original macaroni pie and fettucine alfredo had a baby-yasss! I doubled this recipe and it was a bit too much cheese for my liking, but yummers none the less. Thanks for sharing your talent, wishing you continuous success. You should be able to just fine. I plan on making this for thanksgiving! I wanted to know if we can use panko crumbs in place of the Italian bread crumbs??
What size baking dish are you using here Resha? I want to make this for a pot luck and think that might be too small. Any help with proportions if I use a casserole dish would be great! This is the first dish of yours that I have made. Let me just say, it was a HUGE hit with my family. I had been feeling lately like making a GOOD macaroni and cheese.
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This was perfect! I used the double recipe and added some ricotta with the mozzarella layer. Thanks, Resha for providing this wonderful recipe! My boyfriend and I made this recipe last night. The only substitution we made was fontina cheese instead of the parmigiano-reggiano. It still came out delicious!! The bacon added such a nice smokiness and great texture.
I was happy to find a meal that pleased both me comfort food lover and my boyfriend who is a total meat lover. Will definitely make again. But I also wanted to come on your blog and post a comment. There were a few ingredients that were not in my local grocery store. When I first seen the picture of this dish! I thought ooohhh I want to try this, but with Shrimp Scampi. So as I was layering my Mac in which i baked in a bread loaf pan I heated up the shrimp scampi.
I cut the shrimps in half and spooned them on top of the cheese of my first layer. I added the second layer of pasta and mozz, I then sprinkled a few bread crumbs over the top layer and then I mixed the remaining bread crumbs with the shrimp scampi sauce and sprinkled it on top. Thank you Resha. I think all of your recipes look delicous and i will try them ALL! I will definitely be making this again! All the little spices really made such a difference.
Great tip regarding the pasta water. Thank you, Resha! I live in Ireland so had to make some small changes but a good vintage farmhouse cheddar and smoked streaky rashers were very acceptable. Brilliant dish,smiley faces all round. Was really awesome. I made this delicious mac twice last December, and made it for Christmas also. After my husband tasted it he was so impressed by my cooking, haha. Making it again this Thanksgiving! I was wondering the Same thing!
My mom used to make mac and cheese with bacon and I loved it. Now my grandkids are lovers of mac and cheese their parents make it from the box mix, yes I know, why? It sounds delicious but my mom would layer the bacon with the mac and cheese like you do. Is there a reason why all the recipes I see online put it on top only. Just wondering. You can absolutely layer it in if you want. You can do whatever you want to any recipe my dear. The reason most people put it on top is so it can crisp up a little more and the fat renders out and seeps into the mac and cheese and breadcrumbs, giving it a bit more flavor as they toast.
But if you want to mix it in, go for it! I Love this recipe and have made it so many times! My husband who is very picky requests this every week! I think not using pre shredded cheeses and pre cut garlic make a huge difference,love this recipe! So good! I added one diced tomato but took out the seeds. Must try! Then I put it on the middle rack, no baking sheet for about 5 minutes to brown it up.
Flipping Fantastic!!!! I love this recipe and have been making it for years.
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Our family loves it. This is the most requested dish in our house. Hey I love all your recipes , I really want to try this but do you have any suggestions for substituting the bacon or prosciutto? Hello, this recipe looks absolutely amazing! Your advice would be greatly appreciated, and thanks for the recipe! Also, do you want them to have a small one-time only portion or possibly have seconds? I read further up that you used the doubled version twice for ppl.
If I were to put it all in one large aluminum pan, what would you suggest I heat the oven to and for about how long? I know you said do not use pre shredded cheese but I went thanksgiving shopping last minute. I got everything except I bought whole milk instead of half and half.
Pre shredded cheese instead of block cheese. Forgot the breadcrumbs and the cayenne pepper. Will it still taste okay-ish?
Bacon Mac 'N' Cheese Pot Pie
I made this for Thanksgiving and it was great. I use penne rigatti sp? Your instructions were so easy to follow, so thank you! Everyone loved it. I made a slight mistake of cooking the bacon too much so by the time it came out the oven it was a little too crispy, so I would be more careful with that step next time. Even still, I received tons of compliments on the dish. I will definitely make it again. I tried it with Extra white sharp cheddar, and I am wondering how it will differ next time if I use 1 cup of sharp cheddar and 1 cup of extra sharp white cheddar.
Now I am hungry. This looks delish. I just tried this tonight and it was great! My husband absolutely loved it. Very rich and creamy. Hi, I live in the UK, and want to try this recipe…just one question though, what is half and half is it two types of milk? My husband and I made this for a pot luck and it was amazing!
He wanted it a little creamier tho. Do you have any tips on what I did wrong or how to make it creamier? Looks great and I plan to make it tomorrow. Or does the pasta you used just happen to take 5 minutes to cook? Hi so I want to make this but I always make extra so we can have seconds and leftovers. Or any suggestions u can give will be good. I feel like Christmas came early! Tell me what you think about using bacon grease instead of butter. Seems like it would add a more bacon-y flavor without actually adding more bacon.
Thanks so much! This looks delicious! Do they greatly impact the flavor? Will the recipe suffer if I remove? I hosted a dinner party last week, and decided to make my first ever mac and cheese. The second I read the ingredients, I knew immediately that this was going to be it! Everyone had seconds, and I still had enough to freeze for one more meal for me. I told friends at work about this recipe, and they all asked me to print it out for them. I made this with pepper jack cheese for my boyfriend, it was absolutely amazing. Best Mac and Cheese we have ever had and we have had a lot of mac and cheese.
Last Thanksgiving, I made it with shrimp and several different types of cheese and it was delicious. Thank you for being the sexy chef you are lol. I will be making this and have all the ingredients except only one block of the NY white cheddar can I substitute a yellow sharp cheddar for the remainder? Will this work if I double the recipe with the yellow shard cheddar as well? Everyone loves it. I have one question: to halve the portion size should I simply cut all ingredients in half, or are there different proportions as you laid out in the instructions for doubling?
I just want to have a gluttonous moment for myself and want to make sure I do it right! I love your blog, instargram accounts, and especially your snapchat. I was told I should only use mild cheddar not sharp cheddar or other kinds of cheeses. I want to avoid another disaster. I know this is a really late reply but it may help someone else. If you add the cheese and the sauce is too hot and you continue to heat it your sauce will end up grainy.
Hope this helps! Thank you for sharing this recipe. Holy Mac!
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This recipe is an instant classic! Thank you so much Resha!! I was cooking for them for the first time, which could have been a disaster, but it was delicious. They loved your recipe! Can I make and mix everything together and it still hold if I dont cook it right away? I want to make this for Thanksgiving, but have to prep food Tuesday night. Ok, the best thing for you to do is shred all your cheese in advance. If you CAN, I would just shred all the cheese on Tuesday, then make everything else the day of for best results. But even if you have to cook the sauce beforehand, make sure you bring it to room temperature for about an hour or two before you bake it, otherwise it may bake unevenly.
I would boil the pasta fresh the day of, because as it sits pre-cooked, the texture may be compromised if its baked two days later due to drying out. I cook many things in advance for Thanksgiving but I always leave the mac and cheese for the day of.
That and the rolls lol. Thank you. Thanks for your help! I plan on making this on Thanksgiving. Can I use elbow noodle or any other variation? How much would you use instead verses the cavatappi? I done got the family honor of making the mac and cheese for Thanksgiving tomorrow OFF this recipe.
You know its serious in the black family. Thank you so much! I wish I would have kept the water near, that is one thing Would change for myself. Also, my family is not too fancy with herbs and what not, so I will add some of those herbs to the bread crumbs. It was still very flavorful. I left a roll out over night-tore it apart so more air can get in there and dry it, then added the herbs and bread pieces to the processor.
Resha, what cheeses would you recommend for substitutions? I could take a couple of shots in the dark on different cheese selections, but from your expert palate, what would you recommend?
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Would love to know. Thanks in advance! This right here is so DAMN good! I made it last weekend and my husband is requesting it for a 2nd Sunday in a row. This was the best mac n cheese I have ever made, hands down! My boyfriend said it was better than J. In order to double the receipt, what size foil baking pan can i use? Will be making tgis dish in a few days. Please anyone reply. Thank you so much for creating and sharing this recipe!
Doubling the recipe is pretty much essential for me and any leftovers are typically devoured within the next day or two. Thank you again! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Print Recipe. Pin Recipe. Instructions Preheat your oven to degrees. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. Drain on paper towels and chop into bite sized pieces. Set aside. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve.
Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat.
Macaroni and Cheese Ham Pie
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