Willy’s Bomb Mac N’ Cheese


Mac N Cheese

Willy's Bomb Mac N' Cheese

Mac N’ Cheese is a staple in any American household and once you make it like this, you’ll never want to have it any other way again. It ain't easy being cheesy. Enjoy!

 Prep Time: 30 Min

 Feeds: 6-10


  •  1/8 lb or 3-4 strips of Thick Cut Bacon
  • 16 oz bag of Macaroni Elbows
  • 5 TBSP or a little over Half Stick of Butter
  • 1/4 Finely Chopped Onion
  • 1 TBSP Minced Garlic
  • 2 TBSP Flour
  • 1/2 Cup of Chicken Broth, Knorr Pollo or other
  • 1 1/2 Cups of Milk
  • 16 oz of Shredded Cheddar
  • 1 TBSP of Parmesan
  • 1 TSP Ground Black Pepper
  • 10-12 inch pan
  • Large Pot for Boiling Pasta
  • Strainer
  • 9x3 Baking Pan


  1. Cook the bacon in a 10-12 inch saucepan to your desired consistency and then leave to cool on some paper towels.
  2. Preheat the oven to 250 degrees Farenheit
  3. Set 6 quarts of water to a boil and begin cooking the Macaroni Elbows
  4. While that cooks, melt the 4 TBSP of butter into the same saucepan (saving one TBSP for later), or you could substitute the bacon drippings, and on low heat cook your garlic and onion until golden brown. As this heats up, it's a good time to chop your bacon into small pieces.
  5. Then, add in the 2 tbsp of flour to your pan and mix it together until it forms a paste, this is called a rue.
  6. (Optional- deglaze the pan with a shot of vodka or white wine.) Then pour in the chicken broth with the milk and turn up to medium until it gets to a low boil.
  7. Once at a low boil, add the parmesan and 12 oz of the cheddar cheese in handfuls while continuing to stir and adding in more cheese as the previous handful melts. If you have other cheeses lying around you'd like to add, feel free to throw them in here.
  8. Once all the cheese has melted, add the bacon to the mix and turn off the heat. It should be close to a thick consistency.
  9. The pasta should be done by now, turn that off and strain the water then mix a Tablespoon of butter into the pasta to keep it from sticking and empty half of it into a 9x3 pan.
  10. Pour about half of the cheese mixture in with the elbows and mix that up.
  11. Then pour in the rest of the elbows and cheese to mix it all together.
  12. Top this with the remaining shredded cheese and throw it into the oven for 15 min
  13. Pull out of the oven and let cool for a few minutes before serving
  14. Enjoy!!