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Baked Macaroni and Cheese with Bacon and Chives
Posted By Dawn On May 19, 2009 @ 9:32 am In bacon,pasta | 6 Comments
I’m fortunate enough to work at a company with a full-service cafeteria. I’m not a big sandwich person. So on the mornings when I’m feeling too lazy to pack something for lunch, I can always purchase something from the cafe. The best days are when mac and cheese is on the menu. No, it’s not the healthiest dining choice I could make, but our cafeteria prides itself on serving “creamy and delicious” lunches.
Now, while their mac and cheese is quite good, I knew I could do better at home. Granted, I don’t have to make anywhere near the quantities they do, so I have more room for experimentation.
I started with the recipe from Cabot of Vermont – makers of, in my opinion, the best cheddar cheese you can buy. I was using their cheese to make it, so I thought that would be the best jumping off point. From there I added my own spin.
As a side note, if you’re ever near Waterbury, VT, swing by the Cabot Annex. You won’t be disappointed! They have free samples of tons of their products, and there’s a coffee shop and a chocolate shop attached – also with free samples. And, of course, it’s just down the road from Ben and Jerry’s Ice Cream Factory!
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