Bacon Ranch Mac & Cheese
Ingredients:
- 1½ pound Cavatappi (or your favorite pasta shape)
- 12 ounces bacon (We like uncured-sugar free bacon from Tender Belly)
- 3 ounces unsalted butter
- 1½ ounces cassava flour
- 1½ ounces bacon grease (from above)
- 32 ounces whole milk
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 1¼ pounds Land o'Lakes Extra Melt Yellow Cheese, cubed small
- Splash of Tabasco
- 1 bottle Upright Ranch Dressing
- 2 tablespoons Casa Verde Pickled Poblanos
Directions:
- Boil pasta and cook until al dente. Then cool down in the refrigerator.
- Layout bacon on a sheet pan. Bake for about 10-13 minutes (or until crispy) in 375°F oven on a lined sheet pan. Then crumble bacon.
- Melt butter and bacon grease into a stainless steel pot and incorporate flour with a whisk.
- Begin incorporating the milk with a hand immersion blender or whisk. Bring heat to medium. Be careful to stir continuously so that the bottom does not scorch.
- Add half the cheese and continue to blend with an immersion blender, until completely smooth and warmed through. Do not bring to a boil.
- Add the crumbled bacon, tabasco, ranch and pickled poblano. Mix in.
- Using a 9x13 disposable pan or glass pyrex, add the cold cavatappi noodles and pour over the cheese mixture and stir thoroughly.
- Add the rest of the shredded cheese on the top of the mac and cheese. Cover with foil.
- Put the pan on a baking sheet. Bake in 375°F oven for 25 minutes with the lid on. Then remove the lid for 15 additional minutes. Should be brown and bubbling on top.
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