I've been wanting to make homemade macaroni and cheese for a long time, but could never find a recipe my family liked. Even my husband, who loves cheese, found that many recipes were too rich, and made it difficult for us to eat. I came up with this creamy version with 3 different cheeses, Cheddar Cheese, Mozzarella Cheese and Cream Cheese. The mozzarella and cream cheese lighten the cheddar up some to make this delicious dish. The addition of bacon bits gives it a great twist. Now if only my kids would eat macaroni and cheese that didn't come out of a blue box.
This recipe is a stove top one. If you preferred it baked, it will be at the end. I don't like to bake mine, I find mine always comes out kind of dry if it is baked and I like mine creamy.
Three Cheese Macaroni and Bacon
1 lb Elbow Macaroni
1/2 Cup Butter
3 Tbsp Flour
1 3/4 Cup Milk
1/4 Cup Heavy Cream
4 oz Cream Cheese
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
2 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
2.5 oz Bag of Bacon Bits
1 Cup Panko Bread Crumbs
2 Tbsp Butter, Melted
In a large pot boil water and cook macaroni as directed on box. Meanwhile, in a saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, heavy cream, cream cheese, salt, pepper, garlic powder, and onion powder. Continue cooking until cream cheese is melted and mixture thickens. Add in remaining cheese. Stirring until melted. Mix in bacon bits.
Drain macaroni and return to pot. Pour sauce over macaroni and mix until noodles are well coated. Serve and Enjoy!
To Bake, Pour pasta into a 2 qt casserole dish. In a small bowl combine bread crumbs and melted butter. Pour over the top of macaroni and spread. Bake for 15-20 minutes at 400 degrees F until golden brown and heated through.