Andy Reid's Mac And Cheese Recipe
This mac and cheese from Kansas City Chiefs head coach, Andy Reid, is the ultimate comfort food. It's loaded with a variety of cheeses and topped off with bacon for extra flavor.
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Servings: 4
Calories: 319kcal
Ingredients
- 1/2 pound of savory bacon consisting of 16 slices (optional), carefully selected and expertly cooked to crispy perfection, offering a smoky and indulgent flavor that can elevate the dish.
- 10 tablespoons of butter meticulously measured and melted, adding a rich and silky element that enhances the overall creaminess and flavor of the dish.
- 1 cup of Panko bread crumbs meticulously added to create a crispy and golden topping, offering a delightful contrast in texture to the creamy pasta.
- 3 cups of grated sharp cheddar carefully chosen for its bold and tangy taste, adding a sharp and robust flavor to the dish.
- 2 pounds of elbow pasta thoughtfully chosen for its perfect shape and texture, providing a sturdy and comforting base for the rich and cheesy sauce.
- 1 1/2 cups of gruyere carefully chosen for its nutty and earthy flavor, providing a rich and melty component to the dish.
- 1/2 teaspoon of dry mustard skillfully added to provide a subtle tang and depth of flavor, elevating the overall taste profile of the dish.
- Fresh parsley adjust amount to taste, thoughtfully added as a garnish, providing a pop of freshness and adding a hint of herbaceousness to the dish.
- 3 cups of grated fontina offering a creamy and nutty flavor that melts beautifully, contributing to the richness and gooey texture of the sauce.
- 1 teaspoon of salt thoughtfully measured to enhance the flavors of the dish, ensuring a well-seasoned and balanced taste.
- 1 1/2 cups of grated mozzarella providing a stretchy and melty quality that adds a mild and creamy taste to the dish.
- 12 tablespoons of flour carefully added to create a thickening agent, resulting in a velvety and smooth sauce that clings to the pasta.
- 1 1/2 cups of grated parmesan skillfully selected for its bold and salty flavor, enhancing the overall savory profile of the dish.
- 8 cups of creamy and luscious whole milk meticulously selected for its rich and velvety texture, ensuring a smooth and luxurious consistency in the sauce.
- 1 1/2 cups of gouda offering a slightly smoky and creamy taste that adds depth and complexity to the cheese sauce.
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Cook the bacon in a large skillet over medium heat until it is crispy, about 7-10 minutes. Remove the bacon and let it drain on a paper towel-lined plate.
- Bring a pot of salted water to a boil and add the elbow pasta. Cook for 8 minutes or until the pasta is al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add in the flour and whisk constantly for 3 minutes to create a roux. Stir in the milk, salt, and dry mustard and cook until thickened, about 5 minutes.
- Remove the pan from the heat and add in the shredded cheese. Stir until all of the chees is melted and combined.
- Add the cooked pasta to the cheese sauce and stir until everything is evenly combined.
- Pour the macaroni and cheese into a greased 9x13-inch baking dish. Sprinkle on the bacon and Panko bread crumbs.
- Bake for 25-30 minutes until the macaroni and cheese is bubbly and golden brown on top. Sprinkle with fresh parsley before serving.
Notes
- For a crunchier topping, consider adding some crushed crackers or extra Panko bread crumbs.
- If you're looking for more flavor, try adding in some diced onions, garlic powder, or other spices that you like.
- You can also use a variety of different cheeses for this. Try adding in some smoked cheddar or pepper jack cheese for a bolder flavor.
- Make sure to let the mac and cheese cool slightly before serving to ensure that it doesn’t burn your mouth!
