Ed Hump Mac and Cheese with Bacon (and Cheeze Its)

It all starts with bacon...

The best part of shelter in place has been the amount of extra time that we're spending making beautiful, indulgent meals. It's been pretty chilly these past few evenings so I thought it would be a good choice to warm up with fat-kid mac and cheese. I even went as far as topping it with crushed cheeze its!

Ingredients:

- 6 Slices Bacon

- 2 oz Butter

- 1 Small Onion, Diced

- 1 1/2 tsp Salt

- 1/2 tsp Pepper

- 1/4 tsp Nutmeg

- 3/4 cup Flour

- 4 cups Whole Milk

- 2 Tbsp Ed Humpress Hot Sauce

- 1 cup Shredded Cheddar

- 4 Slices Velveeta Singles

- 1/2 cup Cream

- 1 lb. Elbow Noodles or Cavatappi Pasta

- 1 cup Shredded Mozzarella Cheese

-1 cup Cheeze Its Crackers- crushed in food processor

Cook pasta in heavily salted water. Drain and set aside.

Start by slicing the raw bacon into thin strips. Saute on medium heat for 5-6 minutes until fully cooked.

Add in the butter, diced onion, salt, pepper, and nutmeg. Continue cooking for about 5 minutes- until onion is very soft.

Add the flour and saute for 1-2 minutes

Stir in the cold milk and Ed Humptress. Whisk until completely combined.

Stir every couple of minutes over medium heat until the sauce begins to thicken.

Whisk in cheddar and velveeta until completely melted into the cheese sauce.

Stir in the cream.

Pour cheese sauce over the pasta and stir to coat pasta evenly.

Mix in the Shredded Mozzarella cheese and sitr just to distribute the mozzarella.

Pour your mac and cheese into an oven proof pan or crock.

Top with crushed cheeze its

Bake at 350 degrees for 30 minutes or until top is golden brown.

Top with more Ed Humptress!!