Oh my gosh… it’s already Tuesday?! Time is flying by for me because work has been busy and by the time I get home from working at the corporate pharmacy all day, I’m exhausted. Thankfully my parents who are visiting have been a great help at home. They’ve been helping out with the domestic stuff to make life easier for me since I’m usually drained and sucked out of any energy. Given the cold and snowy winter we’re experiencing here in Chicagoland, I’m not only tired but craving anything comforting, including comfort food. Not too long ago, I prepared this Cheeseburger Macaroni Bake which is something I’ve managed to make on weekends to help me savor the free time I do have. Seasoned ground beef, beef broth, and {gluten free} pasta are coupled with a smoky bacon cheddar cheese sauce before baking up with a toasted topping of breadcrumbs. Comfort food at it’s finest, that’s for sure!…
Life has been busy outside of my site, which is why I’ve resorted to posting twice weekly. But hopefully as soon as my work schedule eases a bit, I’ll be back to posting daily. I know I have a serious back log of recipes to share! Next week, I plan on gearing up to the upcoming Superbowl with some tasty bites perfect for a touchdown… so stay tuned.
A special thanks goes to the lovely folks of Cabot Cheese for providing me a sampling of their wonderful products to play with in the kitchen. Cabot has quite a few different cheddars, including classic, aged and flavored varieties.You can use whatever you prefer but this recipe was exceptionally good with the Cabot Smoky Bacon Cheddar!
1 tablespoon olive oil or bacon fat
2 tbsp flour
3/4 cup milk
1 cup CABOT Smoky Bacon Cheddar Cheese, shredded
salt and pepper to taste
Well Joan we are clearly on the same wavelength as I just posted a green chile bacon cheeseburger dip! I love, love, love Mac and Cheese, and with bacon?! I love that you suggest using bacon fat. I recall my mother and grandmother always having a can to keep the bacon fat and reuse it. These days people are so fat-phobic they forget the rich, dense flavor even the smallest amount can add to a dish.
Holy cow! I am from Vermont and I love love love Cabot cheese. My office was down the street from one of their outlet stores and you can go and sample all the different cheese varieties and sometimes we would just go and bring back a ton of different kinds of cheese and crackers for an afternoon snack. The Cabot Smoky Bacon Cheddar is amazing!