6-Cheese Mac and Cheese

I saw this recipe and wanted to give it a try. Do you know how long it has been since I have had macaroni and cheese....EONS!!! Well, I spiced it up a bit and changed a few things, and what was created was out of this world. I will never go back to boxed macaroni and cheese ever again. I hope you enjoy. It may cost a bit extra, but the cost was well worth it!!!

• 1 lb ziti pasta
• 1/2 pound bacon, chopped
• 1 1/2 cups grated Monterey Jack
• 1 1/2 cups grated Asiago 
• 1 1/2 cups grated Cheddar 
• 1 1/2 cups grated Provolone
• 1 1/2 cups grated Parmesan 
• 1 1/2 cups grated Fontina 
• 1 1/2 cups heavy cream
• Sea salt and freshly ground black pepper

Preheat oven to 375 degrees F. Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook bacon until it is crispy and the fat has rendered. In the same pan, add the cream and begin to whisk to prevent it from scalding on the bottom. Slowly add in all of the cheeses and continue to whisk until well blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to individual baking dishes. Top off with more cheese and bake for 24 to 30 minutes. I found this recipe on Food Network, but again, changed a few things to make it my own.


** As a note, I would definitely eat these the day you make them. When you try to reheat, the oils from the cheese separate and you end up with a puddle of oil....