Our neighbourhood has become quite the little hub for regular social events, get-togethers, celebrations and pot luck dinners. I’m one of the regular food contributors and this has become one of my more popular go-to and super easy to prepare dishes. I used to bring mac and cheese for the kids but I started to tinker with the recipe when I saw the adults always line up for a few helpings. I cut back on the fake cheese powder and added some creamy cheeses that you can’t go wrong with. Topped with a little bit of crunchy yumminess on each individual serving and this recipe is always a big hit. It’s especially travel friendly - I always make it ahead of time and then just pour it into a large crock pot. When it’s time to serve, I add about a 1/4 cup of milk and just mix it up over low heat until it gets creamy again.
3 packages White Cheddar macaroni and cheese
1 cup Philadelphia cream cheese, softened to room temperature
3/4 cup Moscarpone cheese
3/4 cup Panko breadcrumbs
6-8 slices bacon
1/2 cup butter
1 cup milk
Make pasta according to package directions, but make sure to cook to al dente.
Cook bacon until crisp. Chop.
Toast Panko in a frying pan until browned.
When pasta is ready, drain and return to pan.
Over low heat, add butter, milk, Philadelphia cream cheese, Moscarpone cheese and 1 of the cheddar flavour packets. Do not use the two others.
Combine until thick and creamy.
Remove from heat.
Serve immediately. When serving, sprinkle each individual serving with a generous amount of bacon and Panko.