Grandpa’s Mac and Cheese

Ingredients to feed 6 people

• 2 C large elbow macaroni –
• 4 TBL softened butter
• 1/4 C AP flour
• 3 strips of cooked bacon
• 1  TBL baking soda
• 2 eggs
• 1/4 C Hatch green chilies
• 1 TBL buttermilk powder
• 1/4 C sour cream
• 1/4 oz evaporated milk
• 1/2 tsp salt
• 1/4 C dried chives
• 3/4 tsp dry mustard
• 1/2 C shredded Tilamook cheddar cheese
• 1/2 C processed American cheese or Velveeta
• 1/4 C Parmesan cheese
• 1/4 C cottage cheese
• 1/4 C shredded Swiss cheese
• 1/4 C softened Philly cream cheese
• 1/2 C shredded cheese blend – a little bit of each – for topping

Step by Step

1. Cook the macaroni to taste – slightly more al dente than your preference
2. Drain macaroni and set aside
3. In a saucepan, render bacon over medium heat.
   
4. Add 4 TBL butter
   
5. Stir in 1/4 C (4 TBL) flour to make a roux.
   
6. When the roux starts to darken, add a 1/4 C buttermilk and whisk until smooth
7. Add the rest of the buttermilk to roux a splash at a time, stirring constantly.
   
8. Add the rest of the kinds of milk and whisk together
9. Add mustard and other spices
10. Stir in cheeses, and cook over low heat until cheese melts and the sauce thickens.
11. Add macaroni back into the pot, and fold together
12. Preheat oven and cast iron skillet to 350º
13. Put butter into cast iron skillet
14. Pour mixture into skillet, and pat it down
15. Top with as much shredded cheese as will fit in the casserole
16. Bake at 350º for 20 minutes
17. Let rest five minutes before serving

Oh, one more thing…

• Serves 6 as a main course or up to 12 when served as a side