Black Label Mac And Cheese
From otterpond 12 years ago
- 90 minutes to make
- Serves 6
A top shelf macaroni and cheese featuring Hormel Black Label Low Sodium Bacon and my homemade Manchego Mornay Sauce.
Ingredients
- 1 cup Manchego Mornay Sauce shopping list
- 8 pan fried slices Lower Sodium Black Label bacon shopping list
- 1/2 box Mezze penne shopping list
- 2 cups Extra sharp cheddar cheese shopping list
How to make it
- I start by making my mornay sauce but you can skip all that if you already have some or bought some in a jar.
- Get a pot of water boiling and make the noodle. While that is happening shred your cheddar cheese. I buy large blocks of cheddar and shred it myself to save money and assure quality.
- Drain the noodles well. Get the bacon to frying. You want it nice and crispy so drain it well after cooking. When properly drained chop the bacon up. Don't have any pieces too large.
- Toss the noodles, chopped bacon and mornay sauce to combine evenly. Put a layer of noodles in a casserole then top with a layer of shredded cheddar. Repeat until its all gone making sure you have a layer of cheddar on top.
- I use two small casseroles so I have one for dinner and one to freeze for another day. Just the two of us to feed and frankly this isn't on my diet so only one is eating it.
- Preheat oven to 350 and bake for about 30 - 40 minutes until it is brown and bubbly.
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