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.
(Only someone who is both Southern AND Asian would ALWAYS have panko and Ranch mix on hand).
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?
Ingredients:
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.
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