5-Cheese Crack Mac & Cheese
Ingredients:
- 1 lb (450 g) elbow macaroni
- 8 slices bacon, cooked and crumbled (the “crack” factor)
- 1 packet (1 oz / 28 g) dry ranch seasoning mix (optional, for extra flavor)
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 4 cups (960 ml) whole milk
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 8 oz (225 g) cream cheese, softened
Instructions:
- Cook the Pasta:
Preheat your oven to 375°F (190°C). Boil the macaroni in salted water until al dente. Drain and set aside. - Prepare the Roux:
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly and lightly golden. - Make the Sauce:
Slowly whisk in the milk until smooth. Add the ranch seasoning (if using) or season with salt and pepper. Simmer for 3–5 minutes until the sauce thickens. - Add the Cheeses:
Lower the heat. Stir in the softened cream cheese until smooth. Remove from heat and add the cheddar, mozzarella, Monterey Jack, and half of the Parmesan. Mix until fully melted and creamy. - Combine Pasta and Bacon:
Fold in the cooked macaroni and crumbled bacon, making sure every noodle is coated with cheesy goodness. - Bake:
Transfer everything into a greased 9×13-inch baking dish. Sprinkle the remaining Parmesan on top. Bake for 20–25 minutes until bubbly and golden brown.
- Serve:
Let it rest for 10 minutes before serving to allow the sauce to set slightly.
