Maximum Mac & Cheese - Epic Meal Time

Ingredients

• 1 pound Elbow Macaroni (dry, uncooked)
• 4 tablespoons Unsalted Butter (cut into cubes, room temperature)
• 4 tablespoons All-Purpose Flour (for roux)
• 2 cups Whole Milk (full‑fat for richness)
• 1 cup Heavy Cream (cold)
• 2 cups Sharp Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 8 ounces Cream Cheese (softened, cut into cubes)
• 1 cup Cheese Curds (fresh, preferably from a dairy counter)
• 12 slices Bacon Strips (thick‑cut, smoked)
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Jack Daniel's Whiskey (smooth Tennessee whiskey)
• 1 teaspoon Salt (kosher or sea salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Hot Sauce (optional, for a kick)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8‑9 minutes. Drain in a colander and set aside.

   Time: PT10M

2. Make the Cheese Sauce

   In a saucepan melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and heavy cream, stirring constantly until smooth. Simmer 3‑4 minutes until slightly thickened. Reduce heat to low and stir in the shredded cheddar, mozzarella, cream cheese, and cheese curds until fully melted. Season with salt, pepper, and hot sauce if using.

   Time: PT10M

   Temperature: Medium heat

3. Combine Pasta and Sauce

   Add the drained macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9×13‑inch baking dish.

   Time: PT5M

4. Prepare Candy Bacon

   Preheat the oven to 400°F. Lay the bacon strips on a baking sheet lined with parchment. Sprinkle the brown sugar evenly over the bacon. Drizzle the Jack Daniel's whiskey over the sugar‑coated bacon. Bake for 12‑15 minutes, turning once, until the bacon is crisp and the sugar has caramelized. Remove and let cool, then break into bite‑size pieces.

   Time: PT15M

   Temperature: 400°F

5. Make Jack Daniel's Syrup

   In a small saucepan combine the remaining 1/4 cup Jack Daniel's, 2 tablespoons brown sugar, and 1 tablespoon butter. Bring to a gentle boil, then reduce to a simmer for 3‑4 minutes until the mixture thickens to a syrupy consistency.

   Time: PT5M

   Temperature: Medium heat

6. Assemble and Bake

   Drizzle the Jack Daniel's syrup evenly over the mac and cheese in the baking dish. Sprinkle the candy‑bacon pieces on top, then add an extra handful of shredded cheddar for a golden crust. Bake uncovered at 375°F for 10‑12 minutes, until the top is bubbling and lightly browned.

   Time: PT10M

   Temperature: 375°F

7. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set and the flavors to meld.

   Time: PT5M

Nutrition Facts

Calories

950

Protein

32 g

Carbohydrates

71 g

Fat

58 g

Fiber

2 g