In case you haven't heard, Superbowl XLVIII is this coming Sunday! The most exciting day of the year for hardcore NFL fans from coast to coast. It is the last day of football season which means that every person in my life has one last reason for cussing at the players, coaches and refs on TV like our opinion is gonna change the game (It does right?! They can totally hear us!). Are y'all pulling for the Seahawks or the Broncos? I'm torn! I myself am a die-hard, born and raised Steelers fan. Infact, my first ever in-person Steelers game was in 2011 at Superbowl XLV against the Packers. Unfortunately we lost but it was an amazing game and an incredible experience to be there and witness the spirit of both teams. For this reason, the Superbowl will always hold a special place in my heart. I can usually pic a team but this year it is a tough decision. I may have to flip a coin day of...we'll see.
Are you guys heading to a friends house or hosting a watch party of your own? I am doing a little menu planning for mine and I can't wait for y'all to try this creation. It's like a loaded baked potato, but mac and cheese....I know that's just ridiculous! But seriously, the bacon, chive and cheddar in this amped up mac & cheese absolutely rocks the house! It is the perfect game day side dish. So, place your bets and then go make your plate!
4-5 cups dry elbow macaroni pasta (other pasta options: Cavatappi, Shells, Ziti, Fusilli, Rigatoni)
1/4 cup butter
1/4 cup flour
3 1/2 cups milk
1/2 lb Shredded Muenster Cheese
1/3 lb Shredded Cheddar Cheese (plus an additional 1/2 cup to be used separately)
1/3 lb Shredded Colby Jack Cheese
2 Tbsp goat cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp granulated garlic
1/3 cup chopped chives
1 lb bacon, cooked until crispy and chopped
Boil pasta until al dente, drain, rinse with cool water and set aside. Melt butter in a sauce pan over low-medium heat, whisk in flour until fully incorporated to create a roux. Whisk continuously until the roux starts to brown a bit (3-45 minutes) slowly whisk in milk making a point to work out any lumps. Continue to whisk until it thickens to the consistency of gravy. Add in the muenster cheese, 1/3 lb cheddar cheese, colby jack and goat cheese. Stir until all of the cheese is melted. Add the salt, pepper and garlic. Taste the cheese sauce and add more salt and pepper to taste. Add in pasta* one cup at a time and mix well until you reach your desired ratio of cheese sauce to pasta. Mix in chives and bacon, pour into a casserole dish. Top the dish with the remaining 1/2 cup of shredded cheddar and place casserole dish into oven with broiler on high. Broil until cheese on top starts to brown. Serve immediately. Serves 10
**This recipe doesn't have an exact amount of pasta but rather an approximation in order to give you the opportunity to choose the consistency of your mac and cheese.