Jack Daniel's Smoky Bacon Mac & Cheese: Difference between revisions

Latest revision as of 23:14, 2 December 2021

Prep: 15 min
Cook: 50 min
Serves: 6 people
Difficulty: Medium

Ingredients

1lbs (16oz) dry elbow pasta
16 oz smoked bacon (uncooked)
2 tablespoon unsalted butter
3.5 cups milk
8 oz Shredded sharp cheddar cheese
8 oz Shredded Italian blend cheese
1/2 cup Jim Beam Burbon (Jack Daniel's ok also)
1/2 cup chicken broth
1/4 cup flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 teaspoon chili powder
1/2 tablespoon Worcestershire sauce
1 1/2 cups Panco (mixed with a bit of melted butter)
4 tablespoons unsalted butter

Directions

Melt 4 tablespoon butter in a bowl and stir in the 1 1/2 cups Panco, set aside
Measure out spices and put in a small bowl or something
Measure out the Jim Beam and add in the 1/2 tablespoon Worcestershire, and chicken broth
Measure out the flour and milk
Once everything is measured out and ready start the oven heating to 300
Half fill a large pot with water and put over high heat, add a tablespoon or so olive oil to keep pasta from sticking
Put a large skillet (non-stick) over medium heat, using kitchen scissors, cut up all the (raw) bacon into the pan and cook until done
While the bacon is cooking, when the water is boiling, add the pasta and cook for 5 minutes. It won't be cooked through (Al Dante) Drain immediately, and put back in the large pot
Once bacon is cooked, remove from pan and drain. Save 2 tablespoon of bacon drippings and discard the rest
Put the skillet back over med heat, return the saved bacon dripping to the pan, and add the butter. Once melted add flour and whisk to combine (stirring rapidly) (it will look like a paste kinda) (DON'T let it burn)
Add the Jim Bean, Worcestershire, Chicken broth, and spices to the pan, still stirring constantly. (It will thicken up rapidly, DON'T let it burn)
Add milk, keep stirring, bring back to a gentle bubble
Stir in the cheeses, bring back to a little bubble while slowly stirring (Cheeses will melt)
Turn off the heat and pour sauce into the pot of Al Dante noodles, mix evenly
Scoop into 9X13 Casserole dish and smooth flat.
Sprinkle Panco mixture on top
Bake uncovered at 300 for 25 minutes, then move dish to top of oven and turn on broil until Panco has browned

File:20190907 210827.jpg

@@ Line 1: / Line 1: @@
+[[Category:Cooking]]
+'''Prep: 15 min<br>
+'''Cook: 50 min<br>
+'''Serves: 6 people<br>
+'''Difficulty: Medium<br>
 ==Ingredients==
-oz smoked bacon (uncooked)<br>
+lbs (16oz) dry elbow pasta<br>
+oz smoked bacon (uncooked)<br>
 tablespoon unsalted butter<br>
-/2 cup Jack Daniel's Whiskey<br>
+.5 cups milk<br>
+oz Shredded sharp cheddar cheese<br>
+oz Shredded Italian blend cheese<br>
+/2 cup Jim Beam Burbon (Jack Daniel's ok also)<br>
 /2 cup chicken broth<br>
 /4 cup flour<br>
@@ Line 8: / Line 18: @@
 /2 teaspoon paprika<br>
 /2 teaspoon salt<br>
-/2 teaspoon chili powder<br>
+teaspoon chili powder<br>
-tablespoon chili pepper paste<br>
+/2 tablespoon Worcestershire sauce<br>
-/2 tablespoon worcestershire sauce<br>
-cups milk<br>
-oz Shredded sharp cheddar cheese<br>
-oz Shredded Italian blend cheese<br>
-lbs dry elbow pasta<br>
 1/2 cups Panco (mixed with a bit of melted butter)<br>
 tablespoons unsalted butter<br>
 ==Directions==
-#Bring a pot of water to a boil and cook pasta until al dente
+#Melt 4 tablespoon butter in a bowl and stir in the 1 1/2 cups Panco, set aside
-#Meanwhile, warm a large skillet over med-hi, and using shears cut bacon into bite sized pieces and let them fall into skillet
+#Measure out spices and put in a small bowl or something
-#Once bacon is cooked, remove and drain. Reserve 2 tablespoon of bacon drippings and discard the rest
+#Measure out the Jim Beam and add in the 1/2 tablespoon Worcestershire, and chicken broth
-#Put the skillet back over med heat (with saved bacon dripping in it) and add the butter. Once melted add flour and whisk to combine. Add spices and liquids (except milk).
+#Measure out the flour and milk
-#Allow to come to a bubble for 3 min while stirring. Add milk, bring back to a bubble, add cheeses stir until melted.
+#Once everything is measured out and ready start the oven heating to 300
-#Mix sauce with pasta and put in oven-safe dish
+#Half fill a large pot with water and put over high heat, add a tablespoon or so olive oil to keep pasta from sticking
-#top with panco mixture, and put in oven at 300 until brown.
+#Put a large skillet (non-stick) over medium heat, using kitchen scissors, cut up all the (raw) bacon into the pan and cook until done
+#While the bacon is cooking, when the water is boiling, add the pasta and cook for 5 minutes. It won't be cooked through (Al Dante) Drain immediately, and put back in the large pot
+#Once bacon is cooked, remove from pan and drain. Save 2 tablespoon of bacon drippings and discard the rest
+#Put the skillet back over med heat, return the saved bacon dripping to the pan, and add the butter. Once melted add flour and whisk to combine (stirring rapidly) (it will look like a paste kinda) (DON'T let it burn)
+#Add the Jim Bean, Worcestershire, Chicken broth, and spices to the pan, still stirring constantly. (It will thicken up rapidly, DON'T let it burn)
+#Add milk, keep stirring, bring back to a gentle bubble
+#Stir in the cheeses, bring back to a little bubble while slowly stirring (Cheeses will melt)
+#Turn off the heat and pour sauce into the pot of Al Dante noodles, mix evenly
+#Scoop into 9X13 Casserole dish and smooth flat.
+#Sprinkle Panco mixture on top
+#Bake uncovered at 300 for 25 minutes, then move dish to top of oven and turn on broil until Panco has browned
+[[File:20190907 210827.jpg|250px]]