STEAKHOUSE MAC AND CHEESE
Cheesy goodness... true comfort food. I updated this recipe based on the review. The cheese sauce is cheesier and there is more of it. This time when I made it, I used 1/2 cup of gorgonzola, but the taste was a little too sharp for my liking. I also added in some garlic powder. Please let me know how the current measurements work out.
Provided by LadyLaura
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan over high heat, bring two quarts of lightly salted water to a boil.
- Add macaroni and cook 10 to 12 minutes or until desired doneness. Strain, cool and rinse. Set aside.
- Cook bacon until crispy. Drain, cool and coarsely chop. Set aside.
- In a 2 quart saucepan, heat half and half and heavy cream on medium heat just before a simmer, stirring continuously.
- Add chopped American cheese until melted, followed by the cheddar. Melt cheese completely in the sauce. Stir in gorgonzola cheese and salt and pepper.
- Remove from heat and toss cooled macaroni into the cheese sauce to coat along with bacon.
- Pour macaroni and cheese mixture into oven-safe casserole dish. Top with crushed Ritz crackers and Parmesan cheese.
- Bake in preheated oven at 400 degrees for 12 to 15 minutes until golden brown and serve.
- You can add chives as a garnish.
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