Four Cheese Bacon Mac & Cheese

Four Cheese Bacon Mac & Cheese

Ingredients:

2 Jars Lighthouse Keeper’s Maple & Herb Bacon Jam

1 lb Macaroni

2 cups Whole Milk

2 cups Heavy Cream

1 stick Butter, unsalted

1 cup All-Purpose Flour

2 cups Gruyere Cheese

1 cup Sharp Cheddar Cheese

1 cup gGrated Parmesan Cheese

2 cups Fontana Cheese

½ tsp Pepper

½ tsp Nutmeg

2 tsp Salt

1 ½ cup Breadcrumbs, (recipe below)

6 pieces of Bacon, cooked and chopped

Breadcrumb Ingredients:

1 ½ cup toasted bread, ground

1 tsp garlic powder

1 tsp oregano

1 tsp paprika

2 tsp thyme

1 tsp salt

¼ tsp cayenne

Crushed red pepper flakes & parsley to garnish.

Instructions:

Preheat Oven to 375F and grease a 9x13” baking dish.

Cook Macaroni for 6 mins in salted, boiling water. Strain and set aside.

Combine ingredients for the breadcrumbs in a small bowl and set aside.

Over low heat, warm up milk and heavy cream mixture in a small saucepan, do not boil.

In a separate 4 qt saucepan, melt butter and whisk in flour. Once combined, add warmed milk and cream mixture and mix for 2-3 mins.

Remove pan from heat and mix in the cheeses, salt, pepper, nutmeg and bacon jam and mix until combine.

Fill the baking dish with the mac and cheese mixture, cover the top with breadcrumbs and sprinkle chopped bacon pieced on top.

 

Bake for 30 mins at 375. Garnish with crushed red pepper flakes and fresh parsley and serve hot.