Eric’s Copper Chef Mac and Cheese with Bacon Cracker Crumb

By ldelmas

Ingredients

• For the topping:
• 1 lb. penne pasta
• 2 cups whole milk
• 8 oz. Parmesan cheese
• 8 oz. mozzarella cheese
• 4 oz. cream cheese
• 2 cups cheddar cheese, shredded
• 1/2 tsp. black pepper
• 1 tsp. salt
• 2 tbsp. butter melted
• 15 Ritz crackers
• 1 cup panko breadcrumbs
• 4 slices bacon, cooked

Preparation

Step 1

Directions:
1. Preheat the oven to 350º F.
2. Fill the Copper Chef about 4/5 full and bring water to a boil.
3. Add the pasta and cook 1 minute less than the directions on the box.
4. Using your fry basket or a colander, drain the cooked pasta and set aside.
5. Combine the remaining ingredients in the Copper Chef and place the lid onto the pan. Place on medium-low heat to melt the cheese and stir occasionally to incorporate all of the ingredients.
6. Once the cheese is mostly melted, lower the heat and stir in the pasta.
7. Meanwhile melt the remaining butter for the topping and set aside. Combine the remaining topping ingredients and pulse in a food processor or a blender until the bacon is incorporated. Pour in the butter and pulse a few more times.
8. Top the pasta evenly with the cracker mixture.
9. Place the Copper Chef into the oven and cook on 350º F for about 30-45 minutes.
Tip: I put a cracker topping on this and then baked it. If you don’t have time, you can skip the topping steps and instead simply put the lid on the mac and cheese once the cheese is incorporated with the pasta. If you go that route, leave on warm for about 5 minutes right on the stove, and then serve.