The Mac and Cheese Comprimise

So most mac and cheese' follows a path. You're either in the baked camp or the sauce pan camp.  I prefer a great compromise.  I do consider myself a connoisseur to the great twisted noodle dish absorbed in ooze.  From the deep south accompanied with cornbread and greens to varietal gourmet types garnished with tempura lobster or truffle mushroom and chicken Florentine. They all boast a unique difference and flare of their own. I believe truly the great compromise is what I've come to.
 I found that the saucy pan types were lacking that southern comfort charm of granny pulling a casserole dish out of the oven piping hot to be cooled before burning the mouth.  But then the baked path can easily, ever so easily get over dried and lack that smooth squish you get when you bite down on the tender noodles.  So I, not being good at accepting dichotomies- found a way to have my cake and eat it too.  This recipe-ish is a saucy protocol, that's followed up by a granny style finishing touch.  While there are infinite garnishing ideas to compliment this timeless classic, I prefer bacon. Yup smoky, crispy home cooked thick cut goodness...and that's it. I want only a minor compliment not an overpowering selfish snob upstaging the main star....

This recipe makes enough for one 9x13 casserole dish

1 Lb Pasta (I'm a purest and use only elbow pasta-but if you must use what you like)
2-4 T. Better Than Bullion Chicken Flavor (or similar chicken base/cubes)
1/2c each shredded cheese of SIX to SEVEN of your favorite cheeses (with at least one being american or Velveeta type processed cheese for a shiny touch) I like Munster, Sharp Cheddar, Jack, and either a Fontina or gouda. Go with your normal preferences on this. If you love a stinky sharp cheese you can even go with blue cheese or Parmesan type power as one. Swiss and brie are even options.  If you like more mild cheeses go with mild cheddar, cream cheese or calmer types. {Save a bit extra to the side for the topping}
4-7 Cups of milk 
 8 T. White Flour
6 T. Butter
1 lb Bacon diced/fried crispy
Optional: French Bread Crumbs with garlic powder parsley and a little melted butter tossed through.


Directions:  pre heat oven to 350
Boil large pot of water adding 2-3 T of chicken base
Add pasta and boil for 8-9 minutes (should be aldente and still have texture it will soften a bit) then drain and set aside covered with a bit of stirred in butter or oil in pan to keep from sticking.

-In sauce pan start by making a roux which is bringing the flour and butter to a toasty brown on med heat stirring every 30 seconds.
-Add milk to pot and whisk immediately to avoid clumps.  Add most of the milk and 2-3 T of chicken base, garlic powder and black pepper.  Bring to a quick boil and remove from heat ( you DO NOT want to boil milk longer than 30 seconds)
- Gently start folding in the cheeses until melted. You may have to put back over heat for a few minutes to keep the melting going.
-You also need to assess your thickness levels. Either add more milk or more cheese to get a sort of nacho cheese consistency.  You don't want milky watery texture but you don't want super thick fondue caramel texture either.
-Taste this stuff BEFORE you put it on your pasta. It should be yummy on all account.  So add more chicken base for salt or seasonings at this stage.
-add pasta into cheese sauce- you want the pasta swimming in the sauce not an over abundance of noodles or it will absorb the sauce and make your dish dryer in texture. Remember pasta is thirsty for moisture so er on the side of more goey than dry.  Save any unused pasta to the side.
-Pour into casserole dish, cover with shredded cheese, bread crumbs and parsley and bake for about 15 minutes. Any more and it may get a bit greasy. You can then broil the top with the bacon on for about 3 minutes until toasty brown and delicious!

This recipe is BEST when fresh! Since the noodles realllly absorb the sauce-  if you think you will be serving in stages or saving some for 'tomorrow' I highly recommend keeping the buttered pasta and sauce separately until right before use. Just a particular observation I've come too:)