Who doesn’t love Macaroni and Cheese? I mean honestly. I’m sure there are a few of you out there, but the general consensus says Mac and Cheese is one of the best things ever created. As awesome as Mac and Cheese is, I totally was not planning on it for my menu this week. However, my darling hubby forgot to get propane for our grill, so when life gives you lemons-make mac and cheese! (I know that doesn’t make sense, but that’s ok).
Kevin’s grandma makes mac and cheese that I have watched grown men fight over. You wouldn’t think it was really anything special by looking at it, I mean it’s just pasta and cheese. She doesn’t mess around with making a cheese sauce like most people. I admit, I am a total sucker for a pan of creamy mac and cheese, but my husband grew up eating this cheesy, rich, less creamy version. This is what he knows and loves. I have attempted for 5 YEARS to make a mac and cheese worthy of his grandma’s. I added quite a few more ingredients than what she does, but I think I did her proud! (More importantly, he loved it!)

Macaroni and Cheese with Herb Bacon Crust

1 lb of any short pasta, I used corkscrew because apparently it was on sale. 🙂
8 oz white sharp cheddar cheese- shredded
8 oz colby jack cheese- shredded
4 oz mozzarella cheese-shredded
2 cups UNSEASONED breadcrumbs, or 2 cups of fresh breadcrumbs made from stale bread
1 garlic clove-peeled
3 tablespoons parsley
5 slices bacon- cooked and crumbled
3 tablespoons butter
Milk- at least 2%
Kosher salt

Preheat oven to 375

Boil and drain pasta, set aside. Under cook pasta by 1-2 minutes.
Spray a 9X13 pan with non stick cooking spray.
Mix white cheddar cheese and colby jack together so that they are well combined- save mozzarella for crust
Take 1/3 of pasta sprinkle on bottom of pan
Add 1/3 of cheddar/colby jack mixture on top of pasta
Dot cheese with 1 tablespoon of butter- I cut the butter into 6 cubes to make this easier
Sprinkle layer with 1/4 teaspoon salt
Repeat this process two more times until all pasta and cheddar/jack cheese is gone
Sprinkle Mozzarella cheese over top of the last layer – add fresh ground pepper if so desired (1/4 teaspoon over top)
Pour milk over pasta slowly. Do not cover pasta with the milk, it shouldn’t come higher than the last layer of pasta.
Put in oven to cook, uncovered for 1 hour and 15 minutes. You will get a few crispy pieces of pasta on top, but watch carefully for burnt pasta, reduce heat if this is the case.
While pasta is cooking mince the garlic clove in a food processor or with a garlic press. Add parsley and breadcrumbs to food processor (or mince parsley very fine and mix by hand). Once all is combined, toss with bacon.
After 1 hour and 15 minutes, top mac and cheese with breadcrumb mixture and return to oven for 15 minutes.
Allow mac and cheese to sit for 5-10 minutes before serving.
Enjoy!