Mmm, mmm, mmm, no restaurant anywhere can ever come close to the deliciousness that comes from those good ‘ole Southern-style church potlucks. All the aunties and grammies bring their rich and hearty top-secret family recipes to the table, providing us with dishes that are always quite heavenly. Well, now you can compete in the contest for best dish of the day with Church Potluck Mac & Cheese! First things first, you can never ever go wrong with tender noodles swimming in a sea of creamy, melty, buttery cheese topped with a crispy, cheesy breadcrumb crust. And to step up your game a little, we added a bit of salty, crispy bacon that will make everyone’s tastebuds sing. Step aside Sister Suzie, this Church Potluck Mac & Cheese is about to dominate (in the most loving way) at the next gathering!
Ingredients
- 1 pound large elbow macaroni, uncooked
- 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
- 3/4 cup fresh breadcrumbs
- 2 ounces parmesan cheese, shredded or grated
- 6 thick-cut bacon slices, cooked and crumbled, divided
- 1/3 cup all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 3 cups whole milk
- 1 cup whole buttermilk
- 1/3 cup unsalted butter
- 12 ounces extra-sharp cheddar cheese, shredded
- 4 ounces Monterey Jack, provolone, or mozzarella cheese, shredded
- 2 large eggs, well beaten
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously butter a 13×9-inch baking dish.
Step 3 –Bring a large stockpot to a boil over high heat.
Step 4 –Stir the pasta and 1 tablespoon of the salt into the water and return it to a boil.
Step 5 –Cook the pasta, stirring occasionally, until it is tender but still firm, about 6 minutes.
Step 6 –Set aside 2 cups of the pasta water and then drain the pasta.
Step 7 –Return the pasta to the pot, transfer it from the heat, and cover to keep warm.
Step 8 –In a bowl, toss the breadcrumbs, the parmesan cheese, and 1/2 of the cooked bacon together.
Step 9 –In a small bowl, mix the flour, the pepper, the mustard, and the remaining salt together.
Step 10 –In a medium saucepan over medium heat, heat the milk and the buttermilk, undisturbed, until it is barely steaming but not boiling, about 4-5 minutes.
Step 11 –In a large heavy saucepan over medium-high heat, melt the butter.
Step 12 –Add the flour mixture to the butter mixture and cook, whisking often, until the mixture is smooth, thick, golden, and has a toasted aroma, about 2 minutes.
Step 13 –Slowly whisk the warm milk mixture into the flour mixture, bring it to a boil over high heat, and cook, stirring often, until it thickens to a creamy texture, about 3 minutes.
Step 14 –Stir the cheddar cheese and the Monterey Jack cheese into the sauce mixture and transfer from the heat.
Step 15 –Stir the eggs into the cheese mixture until a smooth sauce forms.
Step 16 –Uncover the cooked pasta and stir.
Step 17 –Stir the cheese sauce and the remaining bacon into the pasta until the noodles are coated.
Step 18 –Transfer the pasta mixture to the prepared baking dish and evenly sprinkle it with the breadcrumb mixture.
Step 19 –Bake the pasta mixture until it is firm, puffed up, and lightly browned, about 35-40 minutes.
Step 20 –Serve.