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Four Cheese-Bacon Mac 'n Cheese

Four Cheese-Bacon Mac 'n Cheese
 
Yield:
1-1/4 Gals., 1 cup each

Ingredients

Ingredients Weights Measures
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, diced 1/8 inch 9.6 oz. 12 slices
shallots, minced 1.5 oz. 2 large
fresh thyme leaves - 2 Tbsp.
all-purpose flour 1.75 oz. 1/4 cup + 2 Tbsp.
milk 56 fl oz 1-3/4 qt.
GREY POUPON Classic Dijon Mustard 1 oz. 2 Tbsp.
egg yolks 4.2 oz. 6 each
Sriracha sauce (hot chili sauce) 2 oz. 1/4 cup
Gouda cheese, shredded, divided 1 lb. + 4 oz. -
PHILADELPHIA Original Cream Cheese, cubed 1 lb. -
Asiago cheese, shredded 1 lb. -
Parmesan cheese wedge, shredded 8 oz. -
seasoned dry bread crumbs 4 oz. 1 cup
elbow macaroni, uncooked 2 lb. -
oil - 2 Tbsp.
fresh chives, minced - 1/2 cup
fresh parsley, minced - 4 tsp.

Directions

COOK bacon until crisp; drain, reserve 6 Tbsp. drippings (or reserving 3 Tbsp. drippings for trial recipe). Place drippings in large sauce pot. Add shallots and thyme; saute on medium heat 1 min. Stir in flour; cook and stir 2 min. Whisk in milk and mustard; cook until well blended and slightly thickened, stirring constantly.

BEAT sriracha and egg yolks in small bowl until blended. Whisk in about 4 Tbsp. of the milk sauce to temper; return to remaining sauce in sauce pot. Cook 3 to 5 min. or until thickened. Add cheeses, reserving 4 oz. Gouda for topping (or 2 oz. for trial recipe); cook and stir until melted. (Sauce should be thick enough to coat back of spoon.)

COMBINE bread crumbs with 4 oz. Gouda (or 2 oz. for trial recipe). Set aside.

COOK pasta in boiling water until al dente; drain. Place in large bowl. Add oil; toss to evenly coat. Add cheese sauce, bacon and chives; mix well. Spoon into 1-cup ovenproof serving dishes.

TOP each serving with about 1 Tbsp. bread crumb mixture. Heat under broiler until golden and bubbly. Garnish with parsley.

Kraft Kitchens Tips

Make Ahead
Sauce can be made ahead of time. Cool, then refrigerate up to 24 hours before reheating then using as directed.
Note
For best results, purchase the cheese in blocks, then shred as needed. Pre-shredded cheese will not melt as easily as the freshly shredded block cheese.
K:63012v01:139175
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Nutritional Information

Nutrition Information

Calories
 650
Total fat
 37 g
Saturated fat
 20 g
Cholesterol
 165 mg
Sodium
 1170 mg
Carbohydrate
 48 g
Dietary fiber
 2 g
Sugars
 8 g
Protein
 31 g
Vitamin A
 20 %DV
Vitamin C
 0 %DV
Calcium
 70 %DV
Iron
 15 %DV