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I actually have a mac n’ cheese recipe that has a similar effect but doesn’t require the pain that is deep frying. Not to try and one up OP, this looks delicious as fuck and I fully intend to attempt to replicate it. But I love talking about this recipe.
Boil your mac noodles obviously. I use 3-4 pounds of elbow noodles. Get a giant ass pot and throw in half a cup to a cup of flour and some olive oil while over a medium heat. Mix that bitch until you got a pasty type of thing going on. During this warm (WARM, not boil) up some milk and get roughly 2.5 pounds of mild cheddar, 1.5 pounds of mozzarella, and 1 pound of sharp cheddar. Experiment with what you like though! Mix it all up in a bowl.
Now comes the art. There is no math to this. Throw some cheese into the pot, throw in some milk, whisk that bitch. Keep adding milk and cheese until you use all of your cheese. The texture you’re looking for is what I would call gooey. You don’t want it really sticky, but you don’t want it to be a liquid. It needs some texture and resistance in it.
Once you got your pot of cheese and your bowls of noodles, pour half the noodles into a big ass pan (or two pans if that’s your thing). Pour in about half the cheese. Use a little extra in this part though if you’re ever going to use it. Pour on the rest of your noodles on top of the former layer and then add the rest of your cheese. Easy bake that shit at 350F degrees for 40 minutes.
Now comes what really makes this meal magical. Get a saucepan. I just use the one I used the milk in. Throw in a stick of butter, hell, throw in two. Crumble up a bunch of Club Crackers. How much is enough? I don’t know, go crazy batman you need to coat about 4 pounds of noodles though.
You’ll also need copious amounts of bacon. The bacon isn’t necessary if you’re on a budget, but fuck it, why not go all out for a meal like this? I think last time I cooked a full batch I used 12 strips cooked to a crisp and crumpled up. Throw all of that in with the melted butter, mix it all up, and go crazy.
Take out the baking pan, throw on your glorious diabetes inducing mixture evenly and throw it back in for another 15-20 minutes.
I don’t have some HD camera so I won’t make a separate post about this, all I have is my humble Android. Luckily for you guys though I have a vegetarian friend and needed to make half of it friendly to him. So you get to see what it should look like before you add the topping and what it looks like after!
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You get a gloriously delicious crunch on the top and perhaps the creamiest inside you will ever get. Considering you’re baking it, the bottoms and sides will also be entirely fused together and solid, giving a strong all around base and a gooey delicious inside.
Total cost should run you less than $30-40, where most of that cost comes from the bacon and enough food to last you a very long time, even if you’re eating it as a main course. I like to parse it out as a side though, so it lasts me well over two weeks sometimes.