Company Triple Cheese and Bacon Macaroni

🧂 Ingredients

• 2 lbs. elbow macaroni

  cooked only to al dente, rinsed, drained & cold water run over top (I prefer 2 pounds because the recipe is creamier)
• 1/2 cup unsalted butter

  (1 stick)
• 3 green onions

  sliced
• 2/3 cup UNBLEACHED all-purpose flour
• 4 cups 2% milk

  (I prefer half-and-half)
• 2 cups half-and-half
• 1 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 tbsp. dried parsley
• 6 drops hot sauce
• 16 oz. pkg. sharp cheddar cheese

  shredded
• 6.67 oz. pkg. Kraft smoky bacon cheddar cheese

  shredded (I prefer two 6.67-oz. pkgs. smoky bacon cheddar cheese)
• 32 oz. pkg. velveeta cheese

  cubed
• 10 oz. pkg. bacon strips

  crisp fried and crumbled

Instructions

• 1 Grease or spray two 9x13” glass baking dishes.
• 2 Set aside.
• 3 Fry bacon until crisp.
• 4 Drain, set aside on paper towels to drain.
• 5 When bacon is cool, crumble into bite sized pieces.
• 6 Set aside.
• 7 Meanwhile, bring a very large 16-qt. stock pot filled about 2/3 full of water to
  a boil.
• 8 Add macaroni and cook according to package directions, except al dente.
• 9 Rinse with cold water and drain.
• 10 In a large Dutch oven, melt butter over low to medium heat.
• 11 Add green onions and saute until tender – a couple of minutes.
• 12 Add flour and whisk to combine.
• 13 Add milk about ¼ cup at a time until all the milk is incorporated.
• 14 Add half-and-half the same way.
• 15 Season with salt, pepper, parsley and hot sauce.
• 16 Add cheese and continue stirring until cheese is melted.
• 17 Combine with macaroni and pour into prepared baking dishes.
• 18 Sprinkle the tops with the bacon.
• 19 Bake at 350 degrees about 15-30 minutes, or until hot and bubbly. (See note
  below).
• 20 Serve immediately.

Nutrition Info