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<blockquote data-quote="Hintzyboy" data-source="post: 5639082" data-attributes="member: 566521"><p>Ok, here goes.</p><p></p><p>Ingredients:</p><p></p><p>1.5lb sharp cheddar</p><p></p><p>1lb colby</p><p></p><p>8oz smoked gouda</p><p></p><p>8oz muenster</p><p></p><p>8oz havarti</p><p></p><p>parmesan to grate on top</p><p></p><p>1lb bacon (I used thick cut applewood smoked, but you can use anything. However, I don't recommend peppered bacon for this.)</p><p></p><p>2-3 tbsp of all-purpose flour</p><p></p><p>2 tbsp + 4 tbsp of butter</p><p></p><p>2 cups of milk</p><p></p><p>1lb medium shell pasta</p><p></p><p>saltine crackers</p><p></p><p>kosher salt</p><p></p><p>fresh cracked black pepper</p><p></p><p>Preheat oven to 375 degrees</p><p></p><p>Cut bacon into ~2 inch long pieces, and fry in a 12 in. skillet, tossing frequently. Drain fat from bacon (save the fat. It's great for cooking other stuff)</p><p></p><p>While bacon is cooking, grate cheeses (except parmesan) and place into a large mixing bowl. Toss with your hands to mix together.</p><p></p><p>Fill a large stockpot with ~gallon of water and ~2 tbsp of kosher salt. Place on high heat until water comes to a boil. Add pasta and cook until al dente ( I actually like it a little softer, but that's personal preference). Drain</p><p></p><p>While waiting for water to boil, add 2 tbsp of butter to a separate 6-qt stock pot. Melt over medium heat. Wisk in 2tbsp of flour to make a roux. If roux is too loose, add up to an additional tbsp of flour (roux should be a fairly thick paste). Wisk in 2 cups of milk and bring to a simmer, stirring frequently. When milk begins to simmer and thicken, begin wisking in cheese by handfuls save about 1/2 lb to top the mac. Once all the cheese is integrated and melted into the sauce, reduce heat to low, stirring occasionally, until pasta finishes cooking. Add salt and pepper to taste.</p><p></p><p>Stir together drained pasta, cheese sauce, and bacon, then pour mixture into a greased 13x9 baking dish. Top with crushed saltines, grated parmesan, and cracked pepper. Cut remaining 4tbsp of butter into 8 thin pads and stagger on top of dish.</p><p></p><p>Place on middle rack of oven and bake at 375 degrees for one hour (you may want to place some aluminum foil or a couple baking sheets on bottom rack to catch anything that bubbles over.</p><p></p><p>When mac is done cooking (should have a nice golden crust on top) remove from oven and let sit for 10-15 minutes so dish can set up and cool.</p><p></p><p>Dig in.</p></blockquote><p></p>
[QUOTE="Hintzyboy, post: 5639082, member: 566521"] Ok, here goes. Ingredients: 1.5lb sharp cheddar 1lb colby 8oz smoked gouda 8oz muenster 8oz havarti parmesan to grate on top 1lb bacon (I used thick cut applewood smoked, but you can use anything. However, I don't recommend peppered bacon for this.) 2-3 tbsp of all-purpose flour 2 tbsp + 4 tbsp of butter 2 cups of milk 1lb medium shell pasta saltine crackers kosher salt fresh cracked black pepper Preheat oven to 375 degrees Cut bacon into ~2 inch long pieces, and fry in a 12 in. skillet, tossing frequently. Drain fat from bacon (save the fat. It's great for cooking other stuff) While bacon is cooking, grate cheeses (except parmesan) and place into a large mixing bowl. Toss with your hands to mix together. Fill a large stockpot with ~gallon of water and ~2 tbsp of kosher salt. Place on high heat until water comes to a boil. Add pasta and cook until al dente ( I actually like it a little softer, but that's personal preference). Drain While waiting for water to boil, add 2 tbsp of butter to a separate 6-qt stock pot. Melt over medium heat. Wisk in 2tbsp of flour to make a roux. If roux is too loose, add up to an additional tbsp of flour (roux should be a fairly thick paste). Wisk in 2 cups of milk and bring to a simmer, stirring frequently. When milk begins to simmer and thicken, begin wisking in cheese by handfuls save about 1/2 lb to top the mac. Once all the cheese is integrated and melted into the sauce, reduce heat to low, stirring occasionally, until pasta finishes cooking. Add salt and pepper to taste. Stir together drained pasta, cheese sauce, and bacon, then pour mixture into a greased 13x9 baking dish. Top with crushed saltines, grated parmesan, and cracked pepper. Cut remaining 4tbsp of butter into 8 thin pads and stagger on top of dish. Place on middle rack of oven and bake at 375 degrees for one hour (you may want to place some aluminum foil or a couple baking sheets on bottom rack to catch anything that bubbles over. When mac is done cooking (should have a nice golden crust on top) remove from oven and let sit for 10-15 minutes so dish can set up and cool. Dig in. [/QUOTE]
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