There’s macaroni and cheese, and then there’s this recipe. It’s filled with flavor like you wouldn’t believe – and that’s before we packed it full of Mad Dog 357 Reaper Sriracha Hot Sauce – which we have to admit, is the kicker you’ve always wanted.
And, of course, we put in more bacon than most people can imagine in macaroni and cheese. All in, it’s the sort of thing you can’t get out of your mind. You’ll keep eating until it’s gone and then you’ll start preparing the next batch. Sure, it’s rich, but that’s just what makes it so addictive.
Trust us; you’ll know it’s true as soon as you take a single bite.
8 ounces Bacon, diced
2 tablespoons Butter
1 small Onion, diced
2 cloves Garlic, minced
¼ cup All purpose flour
1 can (13.5 oz) Coconut milk
1 can (12 oz) Evaporated milk
1 tablespoon Mustard
½ teaspoon Salt
8 ounces Extra sharp cheddar cheese, shredded
8 ounces Macaroni, cooked according to package directions
½ cup Breadcrumbs
Preheat your oven to 350°F. Spray a casserole dish with cooking spray and set aside.
Cook the bacon until crisp in a pot or high-sided skillet over medium-high heat. Transfer the bacon to a paper towel-lined plate to drain, but reserve the grease in the skillet.
Add the butter and allow it to melt, then add the onions and cook until soft. Add the garlic to the skillet and cook for about 30 seconds, until fragrant.
Sprinkle in the flour, stir to combine and cook for 2 minutes. Then pout in the coconut milk and evaporated milk. Add in the Mad Dog 357 Reaper Sriracha Hot Sauce, mustard, and salt; cook until mixture thickens slightly.
Remove the skillet from the heat, and stir in the cheese until completely melted.
Add the macaroni to the sauce, and stir to coat. Spoon the mixture into the prepared casserole dish.
Mix the cooked bacon pieces and breadcrumbs in a small bowl and sprinkle over top of macaroni.
Bake for 20-25 minutes, until golden brown and bubbly.