S’mac n Cheese

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5 from 1 vote

This is the big daddy of all mac n cheese.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 435kcal

Author: Kadee & Desarae

Ingredients

1 lb elbow noodles
1 can fire roasted tomatoes with green chilis can sub with dice tomatoes
2 garlic clove minced
2 Tablespoon butter
2 Tablespoon flour
1 cup milk
1.5 cup chicken broth
1 cup fontina or Gruyere, or provolone cheese
1 cup mozzarella cheese
1 cup pepper jack cheese
2 cups sharp cheddar cheese
itialian seasoning bread crumbs
6 basil leaves- chopped
10 bacon strips cooked
1 teaspoon salt

Instructions

Boil noodles till al dente, set aside.
In a large sauce pan, melt butter over medium heat. Add flour and minced garlic and stir together. Let bubble for about 1 minute.
Slowly whisk in broth and milk. Continue stirring and let sauce thicken, but do not let boil. This will scald the milk. When sauce is smooth stir in tomatoes. Add all cheese except 1 cup sharp cheddar. Add in half the bacon and basil.
Pour sauce over noodles and stir to combine.
Top with remaining cheddar, bacon, basil, and sprinkle bread crumbs over- to your desired thickness.
Bake at 350 for about 15 minutes. Till cheese is melted and its warmed through.

Notes

PRO TIP FOR ANY AND ALL MAC AND CHEESE RECIPES

No matter what mac n cheese recipe you're making my biggest pro tip or secret ingredient is to use SHARP CHEDDAR CHEESE. If you're worried the cheddar flavor will be too strong dont. By the time you add in milk, broth to your roux your cheddar will be the perfect flavor. A milder cheddar will only be drowned out by the flavor- almost bland.

Nutrition