It’s just like it…velvety, creamy, orange (ish)…

but, it’s homemade and has BACON!

Oh yeah, let’s start cooking…

Perfection.  You’ll need a 1/2 pound of this delicious ingredient.  I love the hickory smoked the best, so that’s what I lean towards.  But you can use applewood smoked, smoke it yourself, or any other smoky bacon for this fabulous mac-n-cheese.

Chop it up…

Fry it until you see the corners really start to crisp and get that gorgeous deep red color and let it drain on a paper towel lined plate….

Don’t throw away that bacon grease!   No, no, no…this is the magic that imparts all the flavor into this delicious concoction!

Add 4 tablespoons of bacon grease to a heavy, large pot over medium heat.

Ooooo, what a great base!

Add 1/4 cup of flour and whisk to make a roux (French word that means flour and fat cooked together to thicken a sauce).  Whisk for about 3-4 minutes, to get rid of the flour taste.  Whisking constantly, slowly add 2 cups whole milk to the roux.

Add 1 teaspoon salt and a heaping teaspoon pepper.

Continue whisking…

until it comes to a gentle boil…

grate 2 cups (8 ounces) of cheese, I have 4 oz of orange cheddar and 4 oz of monterey jack (you can use all of one or the other, add a 3rd, use different kinds, whatever you fancy… or go all orange if you want the authentic look of Kraft’s!)

Take the pan off the heat.  Slowly add cheese to beautiful roux and stir as you add…if the sauce seems a bit thick to you, you may add a bit more milk to thin it out as you like…

Cook small shell pasta till a little under al dente.

Add cooked shells to glorious cheese sauce.

Add a pinch more salt, plenty of pepper, and…

about a teaspoon of seasoned salt…

Yum!

Mix all that gooey, smoky, cheesy flavorful pasta till combined.

Serve hot, sprinkled with your reserved cooked bacon and chives for freshness and added beauty.  Try not to eat it all in one sitting!

Bon Appétit, Ma Chérie!