Crack Mac and Cheese
Crack Mac and Cheese is nothing short of addictive, which is exactly why the only fitting description I could come up for this dish was “crack” mac and cheese!
Think about how comforting and delicious the average bowl of mac and cheese is and then quadruple that! The added creaminess from heavy whipping cream, cream cheese, and melted shredded cheese is enough to get the heart rate elevated and the mouth watering, not to mention the salty bacon pieces, ranch seasoning and butter-milk roux!
Pour all of that over fork-tender elbow pasta and you have one impressive dish without any chances of leftovers!
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RECIPE TIPS
- I’ve used cheddar cheese in this crack mac and cheese but feel free to use what you enjoy the most. Regardless of what you opt for, it’s best to grate your cheese at home for this recipe instead of using pre-shredded cheese. Store bought shredded cheese is notorious for having anti-caking agents which prevents the cheese from melting smoothly.
- Serve this Crack Mac and Cheese as is or with a side dish such as a light green salad or dinner rolls.
How to Make Crack Mac and Cheese
- Preheat oven to 325 degrees F. Grease a 9” x 13” casserole dish or two 8″ square dishes. Set aside.
- Meanwhile, in a separate pot, prepare the macaroni according to package directions.
- In a large stockpot, melt the butter over medium heat.
- Once the butter is melted, whisk in flour to form a roux (paste).
- Whisk in the milk and cream and set heat to medium-high.
- Whisk in 2 cups of the shredded cheddar cheese as well as the cream cheese (to personal taste) and ranch seasoning. Continue whisking as the mixture cooks and thickens.
- Drain the pasta but do not rinse. When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.
- Add most of the chopped bacon and green onions and stir to combine.
- Fold the macaroni and cheese into the prepared casserole dish.
- Top with remaining 1 cup of cheese, plus reserved chopped bacon and green onions.
- Bake for 25 minutes, or until the cheese on top is browned and completely melted.
HOW TO STORE LEFTOVERS
- This comforting Crack Mac and Cheese can be stored in the refrigerator for 3-4 days in an airtight container once completely cooled.
- You can also opt to freeze this crack mac and cheese for up to 1 month. When ready to enjoy, defrost it overnight in the refrigerator to reheat in the microwave or in the oven at 350℉ for about 30-35 minutes till hot and bubbly throughout.
VARIATIONS TO THIS MAC AND CHEESE
- If you’re in the mood for some heat in your food then add in some hot sauce, red chili flakes, and use Pepper Jack as your cheese option instead of cheddar.
- If you don’t have elbow pasta, then use another variety of short pasta but be sure to always check the cooking directions on the box. Remember too that if you use larger pasta then you may need more liquid since it will absorb more.
- For an extra meaty mac and cheese, add in some ground beef, ground chicken, turkey, or pulled pork.
- If you want a dose of vegetables in your mac and cheese then consider corn – it offers a lovely sweet and crunchy addition to the soft and gooey mac and cheese.
TIPS FOR MAKING CRACK MAC AND CHEESE
- I’ve used cheddar cheese in this crack mac and cheese but feel free to use what you enjoy the most. Regardless of what you opt for, it’s best to grate your cheese at home for this recipe instead of using pre-shredded cheese. Store bought shredded cheese is notorious for having anti-caking agents which prevents the cheese from melting smoothly.
- Serve this Crack Mac and Cheese as is or with a side dish such as a light green salad or dinner rolls.
Crack Mac and Cheese
Cheesy Crack Mac and Cheese is nothing short of addictive, which is exactly why the only fitting description I could come up for this dish was crack mac and cheese!
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Ingredients
- 4 cups elbow noodles uncooked
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 1/2 cups Milk
- 1/2 cup Heavy Whipping Cream
- 1 Tablespoon Ranch Seasoning
- 4 to 8 oz Cream Cheese cut into slices
- 3 cups Cheddar Cheese shredded
- 6 slices Cooked Bacon chopped
- 2 Green Onions sliced thinly
Instructions
- Preheat oven to 325 degrees F
- Grease a 9” x 13” casserole dish or two 8″ square dishes. Set aside.
- Meanwhile, in a separate pot, prepare the macaroni according to package directions.
- In a large stockpot, melt the butter over medium heat.
- Once the butter is melted, whisk in flour to form a roux (paste).
- Whisk in the milk and cream and set heat to medium-high.
- Whisk in 2 cups of the shredded cheddar cheese as well as the cream cheese (to personal taste) and ranch seasoning. Continue whisking as the mixture cooks and thickens.
- Drain the pasta but do not rinse.
- When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.
- Add most of the chopped bacon and green onions and stir to combine.
- Fold the macaroni and cheese into the prepared casserole dish.
- Top with remaining 1 cup of cheese, plus reserved chopped bacon and green onions.
- Bake for 25 minutes, or until the cheese on top is browned and completely melted.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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