Well, I made my post, published it, and then saw it still sitting in my "Drafts"as well as in "Published". Thinking I somehow had an EXTRA draft, I deleted the draft.
Which deleted my post.
So, if you saw this pop up on Facebook or in your Reader or email, only to see it disappear, I apologize.
LUCKILY, I had some windows open, so I was able to recover almost everything I needed :)
So...here we go again!
This is one of those dishes that I decided to make solely because I had some bacon I needed to cook, some buttermilk that needed to be used up, and a bunch of leftover shredded cheese. Luckily, I also had EVERYTHING else I needed in the pantry, so I didn't have to do any shopping.
With the bacon, Ranch and buttermilk, this version probably isn't as healthy as my other, standard macaroni & cheese recipe, but it's still gooey and good. Plus, it made a perfect side dish to my corned beef & Brussels sprouts hash.
Buttermilk Bacon Ranch Macaroni & Cheese
adapted from What's Cookin', Chicago?
8oz elbow macaroni
2 Tbsp butter
2 Tbsp all-purpose flour
8oz sharp cheddar
8oz (1 cup buttermilk)
1 Tbsp dry Ranch dressing mix
1/4 cup cooked & crumbled bacon
Salt & pepper to taste
2 Tbsp panko
Cook macaroni until al dente; drain, rinse with cold water and drain again. Set aside.
Melt the butter in a saucepan over medium heat; whisk in the flour until well combined. Reduce the heat to low and cook the roux, stirring constantly, until it JUST begins to darken.
Stir in 3/4 of the cheese (6oz), the buttermilk and the Ranch mix. Stir until the cheese is mostly melted; remove from heat.
Stir in the cooked pasta and bacon; stir well to combine, then season with salt and pepper.
Transfer to a large casserole dish and top with the remaining 1/4 of the cheese (2oz) and the panko. Bake, lightly covered with foil, in a 350-degree oven for 20-30 minutes, then let rest for 5 minutes before serving.