When I was a kid, I refused to eat the powder mac and cheese that came in a box. Hated it. I remember one time my mom told me we were all going out for ice cream after dinner, and that if I didn’t eat my mac and cheese I could not have any ice cream. My mom wasn’t (and still isn’t) known for empty threats, so I knew I had to suffer through the powder mac if I wanted ice cream, and I’m not known for passing on dessert. To get through it, I ended up drowning my mac in barbecue sauce. Ewwwww! It was disgusting but I did it and got my ice cream. As an adult, I learned to make mac and cheese the way I like it – with actual cheese. I initially used the Betty Crocker recipe, which is similar to this one, and a great option. I got this recipe from a friend who got it from the Mueller’s Pasta box. I have changed it a little to make it cheesier and accommodate the packages that the Cracker Barrel cheeses come in, and of course, to add bacon to it, because everything tastes better with bacon.
Although I have always used whole milk and real butter with this recipe, it’s okay to experiment with lower fat/calorie options like 2% milk or lower fat butter and/or cheese. Substitutions like these will always affect the taste and texture, so it’s up to your tastes and whether you think it’s worth the reduction in calories and fat. The panko crumbs can be found on the Asian food aisle at the grocery store, or with the bread crumbs. Panko is easily found in Hawaii, however if you can’t find it where you are, you can substitute Italian bread crumbs and omit the Italian Seasoning.
Bacon Mushroom Mac and Cheese
10 strips of bacon (I use Oscar Meyer maple bacon)
2 cups chopped mushrooms
4 Tbsp corn starch
2 tsp salt
1 tsp ground mustard
5 cups milk
4 Tbsp butter
10 oz. Cracker Barrel Extra Sharp Cheddar, grated
10 oz. Cracker Barrel Extra Sharp Vermont White Cheddar, grated
16 oz al dente cooked pasta (I like to use large pasta like shells or bowties.)
1/2 cup panko bread crumbs
1 tsp. Italian Seasoning
1. Preheat oven to 375. Cook the bacon and then the mushrooms in a frying pan. Drain bacon on paper towels and set mushrooms aside.
2. In a medium saucepan, combine the corn starch, salt, and mustard with the milk. Add butter, stirring constantly, bring to a boil over medium-high heat and boil for one minute or until thickened and smooth. Remove from heat. Note: Do not over cook this mixture. Start on a lower heat and gradually increase it. I stir this with a wooden spatula that is safe on my pan and has a flat edge to scrape the bottom as I stir so no milk gets burned.
3. Stir in 3/4 of the cheese slowly until melted, reserving the rest for the topping. Add pasta, bacon, and mushrooms and pour into a greased 9×13 pan. Combine remaining cheese, panko crumbs, and Italian seasoning. Sprinkle over the casserole and bake for 25 minutes or until lightly browned. After baking, let cool for 10 minutes, then serve immediately.
This tastes great as leftovers, but the texture is just not the same. I would suggest making it right before it is to be served for this reason.
