Mushroom, Bacon & Swiss Macaroni & Cheese

Oh baby, I really outdid myself this time.

It started out with a simple lunch idea.  "I think I'll make some homemade macaroni and cheese for the kids". It had been awhile since I indulged them a bit.  But then I opened the fridge.

Some fresh, local bacon stared back at me.  And Swiss cheese.  And mushrooms.  It all came together like a perfect pairing.

One of my all-time favorite burgers to order when eating out is a mushroom and Swiss burger....so why not throw in some bacon and make it a trifecta?  Then I scrolled some of my mac and cheese recipes and I came across one where the noodles cooked in the boiling milk/water combo, making it extra, extra cheesy.

The fun didn't stop here.

Recently, KitchenAid {a brand that I ADORE} sent me a brand new toaster oven.  Just because.  They support food bloggers and for some great reason they decided to support me. I was over the moon the day it came.

So, as you can imagine, once I had this dish assembled, I put it into a 8x8 baking dish, topped it with some breadcrumbs and threw it in the toaster oven so it could get crunchy on the top, yet stay nice and creamy in the middle.

Greatest idea ever.

{P.S. stay tuned for a BIG giveaway on Friday.  It involves cash and would allow you to purchase a toaster oven like the one I received one - and more!}

By the way, you can purchase your own toaster oven HERE.

This is one of the creamiest, most flavorful macaroni and cheeses I've ever made.  Hands down.  The bacon and sauteed mushrooms just take it over the top.

My kids are a bit, shall we say, hesitant about mushrooms, so they picked around them, but bacon?  Well, they'd eat it for every meal if I let them.  If you dislike mushrooms as well, I suppose you could leave them out, but by all means....

DO NOT FORGET THE BACON.

The bacon adds the saltiness you need, without adding additional salt.  It adds crunch, texture and a hint of smokiness.

Mushroom, Bacon & Swiss Macaroni & Cheese

Print this Recipe!
*makes an 8x8 dish, simply double the recipe for a 9x13 pan
2 1/4 c. water
1.5 c. milk, plus 1/4 c. additional milk
1/2 lb. elbow macaroni
pinch of salt
1 t. flour
1/2 t. dry mustard
1/4 t. hot sauce
3 oz. shredded Swiss cheese
3 oz. shredded sharp cheddar cheese
1 t. black pepper
1 T. butter
1 c. button mushrooms, thinly sliced
4 strips of bacon, cooked and crumbled
1/8 c. seasoned breadcrumbs

1.  Cook bacon in a microwave or skillet until crispy.  Crumble, and set aside.
2.  Saute sliced mushrooms in 1 T. butter in a skillet until softened and slightly browned.  Set aside, along with the bacon.
3.  In a large saucepan combine water, 1.5 cup milk, pinch of salt and macaroni.  Bring to a boil, stirring often.
4.  Bring down to a simmer and let cook, around 10-12 minutes or until macaroni is tender.
5.  While noodles are cooking, preheat your toaster oven {or oven} to 375 degrees.
6.  Also, while noodles are cooking, shred both cheeses.  In a cup whisk together 1/4 cup milk, flour, mustard and hot sauce, set aside.
7.  When noodles are tender, stir in milk/flour mixture and stir for 1 minute.
8.  Remove the pot from the heat and add in the shredded cheeses, stirring until melted and combined. Season with pepper.
9.  Toss in the cooked bacon and mushrooms, leaving a handful of bacon out.
10.  Pour the mixture into a sprayed 8x8 baking dish.  Sprinkle with additional bacon and breadcrumbs.
11.  Bake for 20 minutes.
12.  Serve warm and enjoy!  {Also, great re-heated the next day}

I'm still thinking about this dish, two days after making it.

You will be too, I promise.

A huge thanks to KitchenAid for providing me with a new toaster oven.  Besides, this macaroni and cheese, we've used it for baked tilapia, reheating homemade pizza, and I have some great plans that include REUBEN PIZZA.  Stayed tuned for that one.

If you want to support a good kitchen brand, they are the ones to support.  Great products and a great staff behind the scenes.  Quality on all ends!