Ingredients needed:

8 oz box of elbow macaroni pasta
Garlic Powder or Garlic Salt to Taste
Onion Powder to taste
Ground Nutmeg - approximately 1/4 - 1/2 a teaspoon
1 - 12oz can of Evaporated Milk (regular milk is okay)
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup finely grated or shredded Parmesan Regiano 
6-8 strips of chopped Bacon (cooked bacon only)
1 - 2 tablespoons sliced/chopped Chives or Green Onions for Garnish
Directions:
  • Boil salted water and follow directions on the Macaroni Pasta package.   Make sure to cook your macaroni to al dente.  Drain the macaroni and keep in the same pot and return to stove.
  • Add evaporated milk and allow the milk to warm up.  
  • Add spices to the macaroni and stir in well so that there are no clumps.  Make sure it is combined and mixed in properly.  If you would like, you can also mix the spices together first and then add to the pasta to ensure that all spices are combined properly.
  • Once spices are combined nicely - add in your cheese a little at a time, I usually use a handful at a time.  Start with the Sharp Cheddar Cheese, stirring softly to ensure that you are not smashing the macaroni.  Next add in the Parmesan Cheese and then the Mozzarella Cheese.  Stir until melted and smooth.  
  • Add chopped bacon (make sure it is cooked, I like to use Ready Bacon) and still into your Mac & Cheese nicely.
  • Serve up your macaroni and cheese with a sprinkle of chives or green onion on top for garnish and a little flavor and Enjoy!

Hope you like this recipe.  I have tried many Mac & Cheese recipes but I decided I needed to come up with my own. This one worked well and it is super delish and a wonderful comfort food.

xoxo
Honey



Leave a Reply.