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Cooking 101
We did not skimp with this mac and cheese recipe! We added bacon and our Edamame Green Goddess for an herby touch. This recipe is perfect for Fall! Whether you're having friends over, or simply want a bowl of cheesy goodness. This recipe is for you!
Chef Tip: Make sure to cook your pasta al dente! That way, when it bakes off in the oven it'll be perfect.
1 lb. elbow macaroni
Salt
1 cup heavy cream
½ cup milk
2 cups grated cheese (we used Monterey jack and smoked cheddar)
6 rashers of bacon, cooked and cut into small bites
Butter
Small block of parmesan cheese
½ cup breadcrumbs
Preheat the oven to 400 F
Cook the pasta in heavily salted boiling water in a large pot. When the pasta is al dente, drain away the water reserving about 1 cup of the pasta cooking water
Pour the hot cooking water, milk, cream into the cooked pasta and mix until the pasta is evenly coated with the liquid. Add the grated cheese, bacon and the Edamame Green Goddess and mix once again
Toss breadcrumbs with a bit of butter or olive oil, and set aside. Then, transfer the pasta to a buttered baking dish and top it off with grated parmesan cheese and the breadcrumbs
Bake until the cheese starts to turn golden brown, and the sauce starts bubbling
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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