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Napa Valley's Best Mac and Cheese
Ingredients
- 1 lb Elbow Macaroni
- 2 Tbsp Extra Virgin Olive Oil
- 1 cup Sour Cream
- 3 Tbsp Dijon Mustard
- 1 cup Panko bread crumbs, toasted
- 3 cups heavy cream
- 2 cups sharp cheddar cheese, grated
- ½ cup Parmgiano-Reggiano, grated
- 1 cup thick-cut bacon, cooked & crumbled
- Salt & Pepper to taste
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Directions
- Cook the macaroni 'al dente' then toss with EVOO and let cool
- Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)
- Toast Panko breadcrumbs to golden perfection - the crispy crown for your mac and cheese.
- Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.
- Combine the cheese goodness with the macaroni and crumbled Bacon, heating until it's a tantalizing symphony of flavors.
- Add fresh chives and parsley, season to perfection with salt and pepper.
- Serve it up in a dish or individual bowls, topped with bread crums
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