Bacon Mac n’ Cheese
2 pound Farmer Johns Bacon
8 ounces elbow macaroni
2 cups half n half
1 10oz. can cream of cheddar
1 1/2 cups medium cheddar grated
1 1/2 cups sharp cheddar grated
5 ounces velveta, cubed
salt and pepper to taste
Preheat oven to 350.
Bring a large pot of water to a boil, add dried macaroni noodles and cook for 10-12 minutes until tender, drain noodles.
Cut one pound of bacon in half. Begin lining muffin tin with halved bacon slices, approximately 5 slices to fully cover sides, allowing some to drape over.
Place bacon lined muffin tin in preheated oven, for 15-20 minutes until crispy.
While muffin tin is in oven. Dice the remaining one pound of bacon. Using a cast iron skillet over medium-low add diced bacon, and cook until crispy about 10 minutes. Pull crisp bacon from pan, and set aside.
Combine half n half and cream of cheddar in small saucepan over medium heat, bring to a simmer, whisking occasionally, begin adding medium cheddar, sharp cheddar and velveta cheese. Continue on medium heat until cheese is melted. Once the cheese is melted remove the pan from the heat.
Using the large pot, combine cooked macaroni noodles with melted cheese mixture and bacon crumbles, reserving 1/4 of cup for garnish, stir to combine. Begin scooping mac n cheese into bacon lined muffin tin. Bake for 8-10 minutes until bubbly. Remove from the oven and top with reserved bacon crumbles. Let cool until bacon shell is crisp, approximate 5-7 minutes and serve.