(Double recipe featured in photos – more instructions coming soon)
1/3 cup bacon fat
1/3 cup all purpose flour
1 quart milk
2 dashes tabasco
2 dashes Worcestershire sauce
Pinch Ground nutmeg
2 ozs parmesan shredded
5 ozs Swiss cheese shredded
5 ozs sharp cheddar (half shredded and half in 1/8 inch cubes)
2 ozs scorpion cheddar in 1/8 inch cubes
2 ozs blue cheese crumbled
1 lb macaroni
1/2 lb bacon cooked and chopped
1/2 cup toasted garlic breadcrumbs
1/2 cup sliced green onions
Make a roux from the bacon fat and flour. Cook for a few minutes and then add the milk, Tabasco, Worcestershire, and nutmeg. Cook until the mixture begins to boil. Then reduce the heat to medium low and add the Parmesan, Swiss, and shredded cheddar. Stir and whisk until the mixture is smooth. Remove from heat and allow the cheese sauce to cool a little. It should be cool enough to not melt the diced cheese.
Meanwhile cook the noodles until they are almost el dente. Cube the remaining sharp cheddar and the scorpion cheddar. Drain the noodles and add to the cheese sauce along with the cubed cheeses and bacon. Pour the mixture into a baking dish and sprinkle with the crumbled blue cheese.
Cover with foil and bake at 375 until it starts to bubble near the center. then remove the cover and sprinkle the toasted bread crumbs on top. Bake for about 5 more minutes to brown the top a little. Remove from oven and rest for 15 minutes before serving. Garnish with the sliced green onion before serving.