I grew up in Montana and wanted to pay homage to my home state with a hearty, meaty, macaroni & cheese. This dish is loaded with sausage, bacon, dried cranberries, and nuts and is sure to make every mountain man proud.
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533 per serving
- 4 cup cream or half and half
- 16 ounces elbow macaroni
- 6 slices of thick cut bacon, diced
- 4 ounces hot ground sausage
- 8 ounces shredded monterey jack cheese
- 8 ounces shredded pepper jack cheese
- 1/4 cup dried cranberries, finely chopped
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
Pour half and half or heavy cream into a medium saucepan. Simmer over medium low heat until reduced by half.
White cream is reducing, prepare macaroni according to package directions. Drain and set aside.
Preheat oven to 350 degrees. Cook bacon and sausage in a medium saucepan over medium heat until crispy. Use a slotted spoon to transfer meat to a paper towel lined plate to drain.
Reserve 1/4 cup each of the pepper jack and Monterey jack cheese. Place remaining cheese in a medium mixing bowl. Pour hot cream over cheese and whisk until smooth. Pour sauce over macaroni noodles and stir in the bacon and sausage. Pour mixture into a lightly greased 9x13 pan.
Sprinkle remaining cheese over casserole. Top with cranberries, pecans, and walnut. Place uncovered in preheated oven for 10 to 15 minutes or until bubbly around the edges. Enjoy!