When it comes to comfort food, mac and cheese is at the top of the list for many people. But if you’re looking to take this classic dish to the next level, look no further than this Firehouse Mac & Cheese recipe.
To start, preheat your oven to 375°F. In a large pot, cook 1 pound of elbow macaroni until al dente. While the pasta is cooking, melt 4 tablespoons of butter in a separate pan over medium heat. Gradually whisk in 4 tablespoons of all-purpose flour until smooth. Cook for 2 minutes, stirring constantly. Slowly add 1 1/2 cups of milk and continue to stir until the mixture thickens. Add 1/2 cup of grated Parmesan cheese and 2 cups of shredded Roth Grand Cru Reserve cheese. Stir until the cheese is melted and the sauce is smooth.
Once the macaroni is cooked, drain it and add it to the cheese sauce. Add 1/2 cup of diced roasted red peppers and 1/2 cup of chopped cooked bacon. Mix everything together until all the ingredients are evenly distributed.
Transfer the mac and cheese to a large baking dish and sprinkle with 1/2 cup of panko breadcrumbs and 1/2 cup of shredded Roth Moody Blue cheese. Bake for 25-30 minutes, or until the top of the mac and cheese is golden brown and crispy.
The result is a delicious, creamy mac and cheese with a smoky, slightly spicy kick from the roasted red peppers and bacon. The Roth Grand Cru Reserve cheese adds a nutty, complex flavor that elevates the dish beyond your typical mac and cheese recipe. And don’t forget the Roth Moody Blue cheese on top, which adds a subtle blue cheese flavor and a nice textural contrast to the crispy breadcrumbs.
This Firehouse Mac & Cheese recipe is perfect for a cozy night in or a crowd-pleasing potluck dish. Serve it with a side salad or some steamed veggies for a well-rounded meal. We guarantee that everyone who tries this mac and cheese will be begging for the recipe!
