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
  1. Preheat oven to 350°. Lightly spray a 12-inch cast-iron skillet with cooking spray.
  2. 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.
  3. 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.
  4. In a small bowl, stir together crushed pork rinds, smoked paprika, and mustard powder.
  5. Spread pasta mixture into prepared skillet. Top with pork rind mixture.
  6. Bake until golden brown and bubbly, 35 to 40 minutes. Let rest for 10 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cracklin-mac/