You’ll be the hit of the potluck with this creative take on classic mac and cheese.
Cracklin’ Mac
Makes 1 (12-inch) skillet
Ingredients
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups heavy whipping cream
- 8 ounces processed cheese product, cubed
- 2 cups shredded smoked
- Gruyère cheese
- 2 cups shredded sharp white Cheddar cheese
- 1 tablespoon Dijon mustard
- 1½ teaspoons kosher salt
- 1 (16-ounce) container elbow pasta, cooked al dente according to package directions
- 1 (3-ounce) bag pork rinds, crushed (2½ cups)
- ¼ teaspoon smoked paprika
- ¼ teaspoon mustard powder
Instructions
- Preheat oven to 350°. Lightly spray a 12-inch cast-iron skillet with cooking spray.
- In a medium stockpot, melt butter over medium heat. Whisk in flour; cook, stirring frequently, until aromatic, about 2 minutes. Slowly whisk in milk and cream. Bring to a simmer and cook, stirring constantly, until thickened, 2 to 3 minutes.
- Whisk in processed cheese product, Gruyère, and Cheddar, 1 cup at a time, allowing each addition to melt before adding the next. Whisk until cheese is melted and mixture is smooth. Stir in Dijon, salt, and cooked pasta.
- In a small bowl, stir together crushed pork rinds, smoked paprika, and mustard powder.
- Spread pasta mixture into prepared skillet. Top with pork rind mixture.
- Bake until golden brown and bubbly, 35 to 40 minutes. Let rest for 10 minutes before serving.
