Make your mac and cheese extra special with this delicious recipe
I have tried a LOT of Macaroni and Cheese... and this one, in my opinion, is the absolute best. The Fiscalini cheddar really makes this dish pop, so try your best to find it (or use another high-end artisanal sharp cheddar).
1 lb elbow macaroni
2 tablespoons extra virgin olive oil
1 cup sour cream
4 tablespoons Dijon mustard
2 cups panko breadcrumbs, toasted
4 cups heavy cream
2 cups Fiscalini cheddar (or a another good sharp cheddar), grated
1/3 cup Parmigiano Reggiano, grated
1 cup thick cut bacon, cooked and crumbled
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
Cook elbow macaroni until al dente (follow package directions). Toss with extra virgin olive oil and let cool completely.
Toss the pasta with the sour cream and mustard.
Spread the panic breadcrumbs on a sheet pan and toast them at 300°F for about 8 - 10 minutes. Keep a close eye on them as they burn easily. (Keep in an airtight container if planning to use later).
Now the best part! Heat the cream in a large saucepan over medium heat until it begins to bubble. Add cheeses and stir until everything is incorporated. Add the mustard-sour cream covered pasta to the cream along with the bacon. Heat through for about 5 minutes over a medium heat. Add chives and parsley. Season with salt and pepper if desired. (I add in about 1 teaspoon kosher salt).