Bacon Ranch Mac & Cheese


  • 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


  1. Boil pasta and cook until al dente. Then cool down in the refrigerator. 
  2. 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.
  3. Melt butter and bacon grease into a stainless steel pot and incorporate flour with a whisk.
  4. 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.
  5. Add half the cheese and continue to blend with an immersion blender, until completely smooth and warmed through. Do not bring to a boil.
  6. Add the crumbled bacon, tabasco, ranch and pickled poblano. Mix in.
  7. Using a 9x13 disposable pan or glass pyrex, add the cold cavatappi noodles and pour over the cheese mixture and stir thoroughly.
  8. Add the rest of the shredded cheese on the top of the mac and cheese. Cover with foil.
  9. 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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