RG 2.0
New member
I have been holding out on you guys, lol. As y'all know, I have some recipes that I don't divulge. This one used to be on that list but I figured I can let one slip through the cracks 
This is NOT a Kraft Boxed Mac. This is the REAL DEAL COMFORT FOOD Mac & Cheese and it's rich, full of calories and it's also insanely expensive to make. It's not something I make often as I gain 5 pounds just looking at it but sometimes you just gotta say to heck with it and indulge. No Joke here, this recipe will set you back about $30.00 or more if you adhere to it (which I'd recommend). If you change it, it won't be as I've created it, if you must tinker with it (perfectly alright mind you), do it the SECOND time you make it. Try it my way first
Oh yes, there will be a second time.......and a third and a fourth........
Here we go!
Ingredients
1 (16-ounce) box rigatoni noodles
8 ounces freshly shredded sharp cheddar cheese (from block)
8 ounces freshly shredded Monterey Jack cheese (from block)
8 ounces freshly shredded Boar’s Head White American cheese (from block)
2 cups heavy cream
Freshly ground pepper, to taste
6 slices Big Eye Swiss cheese
6 slices Smoked Gouda cheese
1 Large fresh Jalapeño pepper
6 Strips Wright Brand Applewood Bacon (pay the extra, it’s worth it!)
1 can Campbell’s Cheddar Cheese soup
3 Tablespoons Sour Cream
Directions
1) Preheat oven to 350 degrees.
2) Bring a large pot of water to boil over high heat and season with salt. Add pasta and cook until just tender, about 12 minutes or according to package. Drain well in a colander without rinsing.
3) Fry up bacon until it’s crispy but not TOO crispy. Set aside to drain on paper towel. Take the Jalapeño and roast it over gas stove eye until it blisters and chars evenly. If you don’t have a gas stove, you can use a torch or an outside grill. Once charred, place in a plastic bag to sweat it then after a few minutes you can chop off the stem, peel it and seed it then dice into a fairly small dice to make it easy to incorporate into the mac. More can be added but I find that 1 large pepper is the right amount of flavor needed.
4) Transfer pasta to a large bowl. Add half the Cheddar, Monterey Jack and American reserving the rest for the top. Add heavy cream and stir to combine. Add Sour Cream and Cheddar Cheese Soup. Stir to combine and then taste and adjust for seasoning with salt and pepper. Crumble up the bacon that you fried and toss it into the mixture along with the diced Jalapeño. Transfer the noodle mixture to a medium, buttered gratin dish or casserole. Do this in layers. After first layer, top with 6 slices of Swiss cheese, add another layer of noodles then top with 6 slices of Gouda. Add another layer of noodles then sprinkle with remaining grated cheeses.
5) Bake until bubbly and golden brown, about 45 minutes to an hour. Remove to a rack to cool slightly before serving.
Final thoughts - Be sure you taste the uncooked mixture, salt is your friend here. Salt your pasta water well and you may still need salt added to the mixture, even though there’s bacon and cheddar in there, both salty. I even use salted butter (the real stuff, no Parkay BS, no “I can’t believe it’s not butter” I can believe it, it’s NOT!) to butter the casserole dish. It does come out a little oily but so what? I ain’t worried, lol.
I know it's hard to believe, but it tastes better than it looks.
Enjoy and be sure to thank me later
This is NOT a Kraft Boxed Mac. This is the REAL DEAL COMFORT FOOD Mac & Cheese and it's rich, full of calories and it's also insanely expensive to make. It's not something I make often as I gain 5 pounds just looking at it but sometimes you just gotta say to heck with it and indulge. No Joke here, this recipe will set you back about $30.00 or more if you adhere to it (which I'd recommend). If you change it, it won't be as I've created it, if you must tinker with it (perfectly alright mind you), do it the SECOND time you make it. Try it my way first
Oh yes, there will be a second time.......and a third and a fourth........Here we go!
Ingredients
1 (16-ounce) box rigatoni noodles
8 ounces freshly shredded sharp cheddar cheese (from block)
8 ounces freshly shredded Monterey Jack cheese (from block)
8 ounces freshly shredded Boar’s Head White American cheese (from block)
2 cups heavy cream
Freshly ground pepper, to taste
6 slices Big Eye Swiss cheese
6 slices Smoked Gouda cheese
1 Large fresh Jalapeño pepper
6 Strips Wright Brand Applewood Bacon (pay the extra, it’s worth it!)
1 can Campbell’s Cheddar Cheese soup
3 Tablespoons Sour Cream
Directions
1) Preheat oven to 350 degrees.
2) Bring a large pot of water to boil over high heat and season with salt. Add pasta and cook until just tender, about 12 minutes or according to package. Drain well in a colander without rinsing.
3) Fry up bacon until it’s crispy but not TOO crispy. Set aside to drain on paper towel. Take the Jalapeño and roast it over gas stove eye until it blisters and chars evenly. If you don’t have a gas stove, you can use a torch or an outside grill. Once charred, place in a plastic bag to sweat it then after a few minutes you can chop off the stem, peel it and seed it then dice into a fairly small dice to make it easy to incorporate into the mac. More can be added but I find that 1 large pepper is the right amount of flavor needed.
4) Transfer pasta to a large bowl. Add half the Cheddar, Monterey Jack and American reserving the rest for the top. Add heavy cream and stir to combine. Add Sour Cream and Cheddar Cheese Soup. Stir to combine and then taste and adjust for seasoning with salt and pepper. Crumble up the bacon that you fried and toss it into the mixture along with the diced Jalapeño. Transfer the noodle mixture to a medium, buttered gratin dish or casserole. Do this in layers. After first layer, top with 6 slices of Swiss cheese, add another layer of noodles then top with 6 slices of Gouda. Add another layer of noodles then sprinkle with remaining grated cheeses.
5) Bake until bubbly and golden brown, about 45 minutes to an hour. Remove to a rack to cool slightly before serving.
Final thoughts - Be sure you taste the uncooked mixture, salt is your friend here. Salt your pasta water well and you may still need salt added to the mixture, even though there’s bacon and cheddar in there, both salty. I even use salted butter (the real stuff, no Parkay BS, no “I can’t believe it’s not butter” I can believe it, it’s NOT!) to butter the casserole dish. It does come out a little oily but so what? I ain’t worried, lol.
I know it's hard to believe, but it tastes better than it looks.
Enjoy and be sure to thank me later
I actually make a similar "adult" mac and cheese and love the additional flavors. I'll have to give your version a try. Thanks for sharing.
