Triple Cream Mac & Cheese with Bacon: ‘Creamy’ Doesn’t Even Begin to Describe It
There’s a fantastic little cheese counter at our local grocery store. They sell an astonishing variety of cheeses. Chipotle cheddar, goats milk brie, crumbly mizithra. Of all the selection to choose from, I find myself always drawn to purchasing the ones packaged with a sticker indicating “triple cream.” Aren’t you kidding me? Cheese is one thing, creamy and divine. But TRIPLE CREAM cheese. I’ll take three pounds, please, and the rest of the round for my back pocket, thank you. If “triple cream” sounds like the sort of comfort food that will keep you warm this winter, then run most immediately and get yourself every ingredients for this thick, delicious Triple Cream Mac & Cheese. It’s smooth and warm, and topped with bacon to boot. Triple cream AND bacon? I’ll take two, thank you. And the rest of the dish for my hips, please.
Triple Cream Macaroni and Cheese
6 cups cooked macaroni
8 ounces cream cheese, cut into small squares
1/2 cup sour cream
¼ cup heavy cream
2 tablespoons butter
1 clove garlic, crushed
½ teaspoon salt
Fresh ground pepper
6 cups sharp white cheddar, grated
4 slices bacon, cooked and crumbled
In a large bowl, combine the cream cheese, sour cream, heavy cream, butter, garlic, salt, and pepper. Stir in the cooked macaroni. Stir in 5 cups of sharp white cheddar. Spoon into a deep baking dish. Sprinkle the top of the mac and cheese with the rest of the grated cheddar and the crumbled bacon. Cook in an oven for 15-20 minutes, until bubbling.
Yeah, bacon mac! Looking some good cherie!
Aieeeeeee…..
Bon appetit!
CCR
=:~)
Triple cream cheese is essential as is this fab recipe!
Made this today and it was delicious. I didn’t have fresh garlic so I used garlic powder. Also, I added extra heavy cream and added some milk because I HATE dry macaroni and cheese.
I’ve tried about 15 different macaroni and cheese recipes and this is among one of the best. Easy, too, because it doesn’t require one to make a roux and cheese sauce.
Thanks – putting this one in my recipe file and will probably serve it at Christmas.
Is it too much to ask that, if oven baking is required, an oven temperature be provided? My oven goes from 175° up to 550° F before the Broil setting, but obviously only a narrow range of temperatures will get the job done without ruining the results. I’m hesitant to try this recipe without this critical piece of information.