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Made with 5 different types of cheese for the ultimate creamy and cheesy dish! Savory bacon and sweet pimentos add extra flair to this southern style mac and cheese. Top with toasted panko for a crunchy finish and you have yourself a crowd favorite!
6 Slices Bacon
3 Tbsp Sweet Applewood Barbecue Rub & Seasoning, divided
1lb Busiate Pasta
1 Pasta Rock
1 cup Sharp Cheddar, shredded
12 oz Evaporated Milk
1 cup Mozzarella, shredded
½ cup Monterey Jack, shredded
¼ cup Medium Cheddar, shredded
½ cup White Cheddar, shredded
4 oz Sliced Pimentos
2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
1 cup Panko Bread Crumbs
Green Onions, for topping
Heat oven to 400 F and line a baking sheet. Season bacon with 1 tbsp rub and cook for 10 minutes, flip once, then cook for another 10-15 minutes or until crispy. Drain on a paper towel and chop. Reserve two slices of bacon for serving.
Reduce oven temperature to 375F.
In a large pot bring 4 quarts of water to a full boil and season with pasta rock according to package directions. Cook pasta according to package directions. Drain pasta, reserving ¼ cup pasta water, and add pasta back to the pot.
Temper the eggs by adding eggs to a small bowl and whisking, then slowly drizzling in the reserved pasta water.
With the pot off the heat stir in sharp cheddar, evaporated milk, and rub until melted. Add mozzarella, monterey jack, tempered eggs, pimentos, and bacon.
Add pasta to a 9 x 13 oiled baking dish. Top with the medium and white cheddar.
In a fry pan over medium high heat add olive oil and panko bread crumbs. Toast until panko is browned. About 5 minutes.
Top mac and cheese with panko, cover with tin foil and bake for 30 minutes. Uncover and bake for another 15 minutes.
Top with reserved bacon and green onions and serve!
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