Triple Cream Mac & Cheese with Bacon: â€˜Creamy Doesn't Even Begin to Describe ItBrooke McLay
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.