Four Cheese & Bacon Macaroni and Cheese

I happen to love Macaroni & Cheese. I learned to love it at an early age because my mom used to make me some kick ass macaroni and cheese when I was growing up. I never imagined that I would be making the same macaroni and cheese years later, all on my own with my mom’s recipe. Even when I started making the macaroni with cheese I always thought I would have to call my mom to help me through the process.

Nope.

Now I just throw all of the ingredients together and voila I’ve got a delicious dish! I’ve been adding and adapting the recipe along the way to make it perfect for me {of course} and I think I finally did it.

Oh, yes, I have FINALLY DID IT. I think I make the most delicious, perfectly creamy and super cheesiest version of macaroni and cheese. I can die happily now…

Well, actually, I would like some time to make a few more pots of this macaroni and cheese first.

::Warning:: This is not the healthiest recipe I have ever made. However, take a look at this Four Cheese & Bacon Macaroni and Cheese. Try not to drool.

Nutritional Information
Servings: about 25
Serving Size: about ¾ cup
Calories: 260.2
Fat: 16.2 g
Carbohydrates: 16.8 g
Fiber: .8 g
Protein: 13.3 g
Points+: 7

Ingredients:

1 cup pepper jack cheese, cubed

2 cups extra sharp cheddar cheese, cubed

1 cup white American cheese, cubed

½ cup fat free cream cheese, room temperature

1-cup skim milk

1-cup heavy cream

2 cans cheddar cheese soup

1-box pasta shells

4 slices bacon, cooked extra crispy

1-tablespoon pepper

1-tablespoon red pepper flakes

Directions:

Boil Pasta according to box, drain and set aside

In a medium saucepan, over medium heat, add the 2 cans cheddar cheese soup, milk and heavy cream

Whisk together until the mixture is completely incorporated and beginning to bubble slightly

Add the pepper, red pepper flakes, the pepper jack, cheddar, American and cream cheeses to the mixture

Mix until the cheese has fully melted and the mixture is now a nice creamy and thick mixture

Now at this point you have 2 options: First you can pour the pasta and cheese mixture into a crock pot and allow to cook on low for 2 hours OR you can combine the cheese sauce and pasta together in a large stock pot.

Either way, add the crumbled bacon to the mixture right before you are ready to eat

ENJOY!

This makes a TON of pasta. Seriously, you could feed 15 people with this recipe so be prepared. I NEVER make just a little bit of macaroni and cheese so Nick and I have been eating it all week so far. It will likely last until Friday and I’m perfectly okay with that. If you want to cut the recipe in half, just reduce each of the ingredients by half. It’s that simple!

Enjoy!

xoxo Mel