Craig's Recipes

Custard Style Macaroni and Cheese

This is a custard style recipe for Macaroni and Cheese that has bacon on top, and is not "saucy".

Servings: 6

Preparation Time: 1:15

Ingredients

1 pound elbow macaroni

¼ cup butter

8 oz Velveeta, Queso Blanco flavor is preferred

8 oz extra-sharp cheddar cheese

8 oz Monterey Jack cheese

2 large eggs

1 Tablespoon Worcestershire sauce

1 Tablespoon hot sauce, I like Texas Pete's

1 teaspoon Dijon mustard

1 teaspoon salt

½ teaspoon ground black pepper

Cooking Spray

2 cups whole milk

5 slices bacon

Preparing the Dish

1. Bring water to a boil for pasta. Cook pasta as directed on package, stirring occasionally, until al dente. Drain in colander, shaking off any excess water (do not rinse). Allow to cool.
2. While water is warming and pasta cooking, cook 5 strips of bacon until almost done, not quite crisp.
3. Meanwhile, while pasta and bacon are cooking, melt butter. Cut processed cheese into small cubes. Shred cheddar and Jack cheeses. Whisk together in large bowl: eggs, Worcestershire sauce, hot sauce, mustard, salt, and pepper until blended.
4. Preheat oven to 375°F. Coat 13 x 9-inch baking dish with spray. Place milk in small saucepan on medium-low; cook until steaming (about 120°F). Whisk hot milk slowly into egg mixture, two tablespoons at a time, until blended.
5. Add to egg mixture: cooked pasta, melted butter, Jack cheese, cubed Velveeta, and cheddar cheese; stir until well blended. Transfer mixture to prepared baking dish and spread evenly. Bake 20 minutes, then add the bacon slices across the top. Then bake until sides are bubbling, and center is 160°F. Remove from oven and let stand 10 minutes to rest; serve.

Notes:

1. If the bacon isn't as crisp as you would like it, you might try just putting this in your convection oven on air-fry at 325°F until the bacon is cooked to your liking.