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Creamy Macaroni and Cheese

Prep Time:15 Minutes
Cook Time:25 Minutes

Nutritional Information

Cheesy goodness!!!


  • 1 pound elbow macaroni
  • 2 ounces unsalted butter
  • 2 ounces all purpose flour
  • 4 cups whole milk, room temperature
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper, or to taste
  • 8 ounces Parmesan cheese, grated
  • 8 ounces Swiss cheese, grated
  • 8 ounces cheddar cheese, grated
  • to taste kosher salt
  • to taste ground white pepper
  • For Topping:
  • 8 ounces jowl bacon, small diced
  • 8 ounces bread crumbs
  • 2 ounces fresh parsley, finely chopped


  • 1. Cook macaroni as directed on the box. Set aside in a large bowl.
  • 2. Preheat EGG to 350 degrees F using direct heat and cast iron grate. Once the EGG reaches the appropriate temperature, preheat dutch oven.
  • 3. To the dutch oven, add the butter. Once the butter is melted, add the flour. Using a wooden spoon, stir to combine. Let cook until the roux begins to smell like popcorn, stirring continously. Slowly add the milk, using a whisk to combine. Once all the milk is combined, add the dry mustard and cayenne. Stir. Add the cheeses one at a time, stirring in between each addition. Let cook for 5 minutes, stirring occassionally (you do not want to scorch your mixture). Once the cheese sauce is smooth, remove from the EGG. Season to taste with salt and white pepper.
  • 4. In the bowl with the macaroni, pour the cheese sauce over and mix to thoroughly combine. Keep hot while you prepare the topping.
  • 5. For the Topping:
  • 6. In a cast iron skillet (preheated on EGG at 350 degrees F using direct heat and cast iron grate), cook the jowl bacon until crisp. Remove the bacon and add the bread crumbs. Saute for 2 minutes and add back the bacon. Cook until the bread crumbs are golden brown. Add the parsley and stir to combine.
  • 7. Divide the macaroni into separate bowls and garnish generously with the bacon-breadcrumb topping.

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tara hester
loved, loved, loved....I didn't make any substitutions and I wouldn't. it is so yummy!
06-01-2015 at 05:41 PM
Culinary Team
In our 6/18/17 Fathers Day class, we omitted the jowl bacon and parsley. Follow the remaining recipe as stated.
06-17-2017 at 03:17 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828