Give mac and cheese a grown-up twist – with Oak Wood Smoked Pepper. Vietnamese black peppercorns are slowly smoked over oak wood to deliver a warm smoky flavor and aroma with a bite of heat that balances perfectly with bacon and four cheese sauce.
10m
PREP TIME
1hr 10m
COOK TIME
573
CALORIES
9
INGREDIENTS
Servings: 12
Ingredients
- 1 package (16 ounces) elbow macaroni
- 6 slices bacon, cut into 1/2-inch pieces
- 1/4 cup flour
- 3 cans (12 ounces each) evaporated milk
- 1 tablespoon McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam
- 1 block (8 ounces) Colby-Jack cheese, cut into small cubes
- 3 cups shredded sharp Cheddar cheese, divided
- 1 cup shredded Gruyere cheese
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
- 1 Preheat oven to 350°F. Cook macaroni as directed on package for al dente pasta. Drain well; set aside.
- 2 Cook bacon in a large saucepan or Dutch oven on medium heat until crisp, about 4 to 5 minutes, stirring occasionally. Remove bacon with a slotted spoon onto a paper towel-lined plate. Remove all but 1/4 cup bacon drippings from saucepan. Stir in flour with a wire whisk until smooth. Gradually stir in evaporated milk and Oak Wood Smoked Pepper. Cook, stirring constantly, on medium heat until sauce starts to thicken, about 5 to 7 minutes. Stir in pasta and remove from heat. Test Kitchen Tip : If there are not enough bacon drippings left in the pan, add enough vegetable oil to make 1/4 cup.
- 3 Gently stir in Colby-Jack, 2 cups of the Cheddar cheese, Gruyere and reserved bacon pieces. Pour into greased 13x9-inch baking dish. Sprinkle with remaining shredded Cheddar and mozzarella cheese. Bake 45 minutes or until bubbly, heated through and golden brown on top.
