The Art of Mac Daddy Mac and Cheese with Crispy Bacon

I'm craving something comfort food, so I've decided to render down the fat and get some nice crispy bacon because I'm going to pile that on top of this mac daddy and cheese. That's all I can sing, okay? So here's the deal: the tenders are working, the cream is going down, the bacon's cooking, I salt the water, I have the pasta when you come back it's mac daddy mac and cheese, and the party continues.

As I continue to work on my dish, I'm thinking about how I can make it even better. The bacon is going to be a nice crunchy topping, but it's also going to work as the base of my roux that will help tighten up my cream-based sauce. Yes, I know you wrote bacon cheese sauce; yeah, my middle name. Open those bad boys up and get that garlic out – this whole thing is a great way to do it.

I'll tell you if you take some garlic like this – this whole shebang – and go ahead and make a spread out of it and put it on top of some bread and hit a little fresh roma tomatoes on top of that. You will love it. Who took my knife? That one's a turkey man; it's getting close to your day isn't it? Okay, give these a quick little chop up – talk amongst yourselves – your favorite turkey recipe. These go in now.

As I continue with the preparation of my dish, I'm thinking about how to bring everything together. I've got some hot oil going, and I'm adding the shallots and garlic to do their time. Let's get over with a little bit of flour – why do you keep putting these over here? What's your excuse? A little bit of flour goes down, make some roux – try not to ruin it; I'm sorry I'm not even going to say it.

I let it go; come on halfway through. Now we get this down. We can put a little color on this if we want, kind of darken it up if we were doing a gumbo or something. But right now, I'm making it kind of blonde. Now I'll hit it with some cream – the cream has been doing some time that I can do. Okay; let me scoop that time out of there and get that out of the way.

What's happened here is that the cream has reduced by about a third. Adding the warm cream now will be the kicker if you put in cold cream on top of the flour, that's when you well, you don't know why – you get mystery dumplings in your gravy. Okay; just a little at a time, right? In on top of that and this works as the bridge to adding in our cheese.

People make mac and cheese and they say well, as soon as I heat my cheese up in the microwave, as soon as I heat it up in the microwave – anything against microwaves but as soon as you heat up the microwave it all kind of tightens up so much, you get that big clump at the bottom of the fondue pots because you push the cheese too fast and it kind of tightens up and forms into a ball. There we go; done with this guy.

Now I've got a little pepper jack cheese in – Jack cheese works great members of the pepper jack society over here – so we get the cheese in, get a little cheddar in again, I'm gonna save them just for forget it everybody like we're watching our diet today. Okay; stir this up into here just kind of get it coated with that. Let me get a little salt and pepper down on it there we go.

There we go; reach over – hot hot – yeah let that drain out a second try not to drop it now I like to use penne in mine, I'm not a big you know I like to use the elbow macaroni when I'm making mac salad but this right here has got some real nice texture to it. So the penne is my way to go – regatta you know with the edges on it so it holds some sauce.

Okay; mix that around now and I've got every utensil I own out let's see here clear a landing spot – somebody down into the dish now this is already cooked oh I know I'm crying inside good call little panko on top there we go we're gonna hit a little bit of parsley on top of that for some great color what do you think with that bacon? You think I should do time with that? Absolutely, a little bit of bacon there we are and I got some olive oil here now what's gonna happen.

I'm gonna pop this in the oven about 350 for about 20 minutes and let that brown up nice but believe it or not, I got another one. One of the things I like about off the hook is you all get to eat some of it – stick around; there will be seconds – so sit back relax, enjoy your mac daddy mac and cheese with crispy bacon.

"WEBVTTKind: captionsLanguage: enlet's talk about this uh mac mac daddy and cheese i don't know if it was necessarily the mac and cheese or my wrapping that you all enjoyed uh some shallots go down and a little bit of garlic now this is one of my favorite ways to to handle garlic and to handle shallots is to kind of slow roast them when you slow roast them you kind of bring out that sweetness that you really love about it people say oh i don't like garlic it's so bitter because you probably had it the wrong way come over here to daddy dr garlic and i'll help you out okay all right so we get those together in a little bit of a tent hit it with a little olive oil actually i like to throw a little salt and a little pepper in there too kind of sealed up not super super tight check it out and down we go on a pan kind of a nice little easter baskety thing okay in about 3 25 20 minutes or so now while that's going and getting nice and uh caramelized let me get some bacon and some heavy cream and this is going to be kind of the beginning and start was it the cream you all big cream fans i like that i didn't strike me as cream fans but i okay always check it too i'll tell you a great story one time i'm making fettuccine a cajun chicken alfredo or actually tequila turkey fettuccine and uh we got the you know because i always get those mixed up and we asked my buddy's wife to start was not his wife anymore actually but we asked her to stop and get the cream for us the heavy cream and it was uh it was actually the sweetened heavy cream so make an alfredo sauce with that and my buddy that's watching this right now is dying but i said that let's just keep it between us and the other 400 million people watching this okay a little time going into this forget it i'm not taking it off the stem i don't have any time for that but this cream is going to reduce down by about a third if i turn the heat up okay now i'm going low and slow on the bacon because i really want to render down the fat and get some nice crispy bacon because i'm going to pile that on top of this mac mac mac mac daddy and cheese that's all i can sing okay so here's the deal the tenders are working the cream's going down the bacon's cooking i salt the water i have the pasta when you come back it's mac daddy mac and cheese and the party continues okay shallots and garlic hot hot hot hot hot and don't tell me you don't do that at home okay now the bacon's gonna work in two different ways one it's gonna be a nice crunchy topping and two it's gonna work as the base of my uh my roux that's going to work with my cream to tighten up to make my cheese sauce yes i know you wrote bacon cheese sauce yeah my middle name okay open those bad boys up get that garlic out this is a great way to do it i'll tell you if you take some garlic like this this whole thing i did with the shallots and go ahead and make a spread out of it and put it on top of some bread and hit a little fresh roma tomatoes on top of that you will love it who took my knife that one's a turkey man took it it's getting close to your day isn't it okay give these a quick little chop up talk amongst yourselves your favorite turkey recipe these go in now so i've got some hot oil i got the shallots and garlic they're doing their time let's get over with a little bit of flour why do you keep putting these over here what's your i don't know what you're i mean the whole time okay a little bit of flour goes down make some roux try not to ruin i'm sorry i'm not even gonna say it i let it go come on halfway through i let it go okay now here we go we get this down now we can put a little color on this if we want kind of darken it up if we were doing a gumbo or something but right now i'm making it kind of blonde now i'm going to hit him with some cream now the cream has been doing some time that i can do okay let me scoop that time out of there get that out of the way okay now what's happened here is it's reduced by about a third now adding the warm cream in right now is kind of the kicker if you put in the cold cream on top of the flour that's when you well you don't know why you get mystery dumplings in your gravy okay so just a little at a time right in on top of that and this works as the bridge to adding in our cheese so people make mac and cheese and they say well as soon as i heat my cheese up in the microwave as soon as i heat it up in the microwave anything against microwaves but as soon as you heat up the microwave it all kind of tightens up so much you get that big clump at the bottom of the fondue pots because you push the cheese too fast and it kind of tightens up and forms into a ball so there we go done with this guy you know the movie done with this guy all right now we get a little pepper jack jack cheese works great members of the pepper jack society over here so we get the cheese in get a little cheddar in again i'm gonna save them just a la forget it everybody like we're watching our diet today okay stir this up into here just kind of get it coated with that let me get a little salt and pepper down on it there we go there we go okay now reach over hot hot yeah let that drain out a second try not to drop it now i like to use penne in mine i'm not a big you know i like to use the elbow macaroni when i'm making mac salad but this right here this has got some real nice texture to it so the penne is my way to go regatta you know with the edges on it so it holds some sauce okay so we mix that around now and i've got every utensil i own out let's see here clear a landing spot somebody down into the dish now this is already cooked oh i know i'm crying inside good call little panko on top there we go we're gonna hit a little bit of parsley on top of that for some great color what do you think with that bacon you think i should do time with that absolutely a little bit of bacon there we are and i got some olive oil here now what's gonna happen i'm gonna pop this in the oven about 350 for about 20 minutes and let that brown up nice but believe it or not i got another one and one of the things i like about off the hook is you all get to eat some of it stick around you're gonna love this youlet's talk about this uh mac mac daddy and cheese i don't know if it was necessarily the mac and cheese or my wrapping that you all enjoyed uh some shallots go down and a little bit of garlic now this is one of my favorite ways to to handle garlic and to handle shallots is to kind of slow roast them when you slow roast them you kind of bring out that sweetness that you really love about it people say oh i don't like garlic it's so bitter because you probably had it the wrong way come over here to daddy dr garlic and i'll help you out okay all right so we get those together in a little bit of a tent hit it with a little olive oil actually i like to throw a little salt and a little pepper in there too kind of sealed up not super super tight check it out and down we go on a pan kind of a nice little easter baskety thing okay in about 3 25 20 minutes or so now while that's going and getting nice and uh caramelized let me get some bacon and some heavy cream and this is going to be kind of the beginning and start was it the cream you all big cream fans i like that i didn't strike me as cream fans but i okay always check it too i'll tell you a great story one time i'm making fettuccine a cajun chicken alfredo or actually tequila turkey fettuccine and uh we got the you know because i always get those mixed up and we asked my buddy's wife to start was not his wife anymore actually but we asked her to stop and get the cream for us the heavy cream and it was uh it was actually the sweetened heavy cream so make an alfredo sauce with that and my buddy that's watching this right now is dying but i said that let's just keep it between us and the other 400 million people watching this okay a little time going into this forget it i'm not taking it off the stem i don't have any time for that but this cream is going to reduce down by about a third if i turn the heat up okay now i'm going low and slow on the bacon because i really want to render down the fat and get some nice crispy bacon because i'm going to pile that on top of this mac mac mac mac daddy and cheese that's all i can sing okay so here's the deal the tenders are working the cream's going down the bacon's cooking i salt the water i have the pasta when you come back it's mac daddy mac and cheese and the party continues okay shallots and garlic hot hot hot hot hot and don't tell me you don't do that at home okay now the bacon's gonna work in two different ways one it's gonna be a nice crunchy topping and two it's gonna work as the base of my uh my roux that's going to work with my cream to tighten up to make my cheese sauce yes i know you wrote bacon cheese sauce yeah my middle name okay open those bad boys up get that garlic out this is a great way to do it i'll tell you if you take some garlic like this this whole thing i did with the shallots and go ahead and make a spread out of it and put it on top of some bread and hit a little fresh roma tomatoes on top of that you will love it who took my knife that one's a turkey man took it it's getting close to your day isn't it okay give these a quick little chop up talk amongst yourselves your favorite turkey recipe these go in now so i've got some hot oil i got the shallots and garlic they're doing their time let's get over with a little bit of flour why do you keep putting these over here what's your i don't know what you're i mean the whole time okay a little bit of flour goes down make some roux try not to ruin i'm sorry i'm not even gonna say it i let it go come on halfway through i let it go okay now here we go we get this down now we can put a little color on this if we want kind of darken it up if we were doing a gumbo or something but right now i'm making it kind of blonde now i'm going to hit him with some cream now the cream has been doing some time that i can do okay let me scoop that time out of there get that out of the way okay now what's happened here is it's reduced by about a third now adding the warm cream in right now is kind of the kicker if you put in the cold cream on top of the flour that's when you well you don't know why you get mystery dumplings in your gravy okay so just a little at a time right in on top of that and this works as the bridge to adding in our cheese so people make mac and cheese and they say well as soon as i heat my cheese up in the microwave as soon as i heat it up in the microwave anything against microwaves but as soon as you heat up the microwave it all kind of tightens up so much you get that big clump at the bottom of the fondue pots because you push the cheese too fast and it kind of tightens up and forms into a ball so there we go done with this guy you know the movie done with this guy all right now we get a little pepper jack jack cheese works great members of the pepper jack society over here so we get the cheese in get a little cheddar in again i'm gonna save them just a la forget it everybody like we're watching our diet today okay stir this up into here just kind of get it coated with that let me get a little salt and pepper down on it there we go there we go okay now reach over hot hot yeah let that drain out a second try not to drop it now i like to use penne in mine i'm not a big you know i like to use the elbow macaroni when i'm making mac salad but this right here this has got some real nice texture to it so the penne is my way to go regatta you know with the edges on it so it holds some sauce okay so we mix that around now and i've got every utensil i own out let's see here clear a landing spot somebody down into the dish now this is already cooked oh i know i'm crying inside good call little panko on top there we go we're gonna hit a little bit of parsley on top of that for some great color what do you think with that bacon you think i should do time with that absolutely a little bit of bacon there we are and i got some olive oil here now what's gonna happen i'm gonna pop this in the oven about 350 for about 20 minutes and let that brown up nice but believe it or not i got another one and one of the things i like about off the hook is you all get to eat some of it stick around you're gonna love this you\n"