Ingredients
1 lb noodle of choice
4 tbsp high quality butter, unsalted
2 tbsp all purpose flour
3 ¼ c heavy cream
2 c milk
2 c sour cream
1 packet ranch seasoning mix
3 c cheddar, shredded
1 ½ c pepper jack, shredded
1 ½ c mozzarella, shredded
4 slices thick cut bacon
1 c pork panko
3 green onions, sliced
pepper
salt
Tools
pot
whisk
cast iron skillet
skillet
Directions
Step 1
Preheat oven to 350°F. Cook macaroni to desired doneness; drain & set aside.
1 lb noodle of choice
Step 2
In a pot, melt butter over low heat. Once melted, sprinkle in flour, whisking continuously until you have a paste; about 2 minutes. Add heavy & sour cream & milk to pot; whisk until smooth. Add salt & pepper to taste. Whisk. Slowly add pepper jack, mozzarella & 1 1/2 cups of cheddar, stirring well. Add ranch mix & whisk. Add macaroni to pot & gently toss / fold with cheese sauce. Pour into a greased cast iron skillet. Top with remaining cheddar & bake for 18-20 minutes or until browned to your preference. While baking, prepare bacon fat pork panko topping.
4 tbsp high quality butter, unsalted
2 tbsp all purpose flour
3 ¼ c heavy cream
2 c sour cream
2 c milk
pepper
salt
1 ½ c pepper jack, shredded
1 ½ c mozzarella, shredded
3 c cheddar, shredded
1 packet ranch seasoning mix
pot
whisk
cast iron skillet
Step 3
Sprinkle the panko topping over the mac & cheese then bake for an additional 3-5 minutes or until slightly crisped. Garnish with green onions & serve immediately!
3 green onions, sliced
Step 4
for the bacon fat pork panko topping
Step 1
In a skillet, cook bacon until crisp. Do not drain oil; keep about 2 tablespoons. Remove bacon & place on paper towels to drain. Add breadcrumbs to skillet & stir to coat in oil. Cook for 4-6 minutes until golden. Remove skillet from heat. Season with salt & pepper, to taste. Mix again & set aside.
4 slices thick cut bacon
1 c pork panko
salt
pepper
skillet
