8 slices of apple-wood smoked bacon or your favorite thick-cut bacon
1 bottle Brown Sugar BBQ Rub
8 oz. Elbow Pasta
4 tbsp. of unsalted butter
1/3 cup of flour
3 cups of 2% milk
2 cups freshly grated sharp cheddar
1 cup shredded mozzarella cheese
2 tbsp. of Buttery Steakhouse Seasoning (for sauce)
½ cup Panko bread crumbs
1 tbsp. of melted butter
1 tbsp. of Buttery Steakhouse Seasoning (for toppings)
chopped green onions
Preheat oven to 375°F.
Line a large rimmed baking sheet with aluminum foil.
Place a large cooling rack on foil lined baking sheet.
Arrange bacon slices in single layer on rack.
Coat evenly to one side of bacon with Brown Sugar Rub.
Bake until bacon is crisp, about 20-25 minutes. Transfer to paper towels to drain and set aside.
Cook macaroni according to the package directions minus 1 minute. Drain. Set Aside.
Preheat oven to 350°F.
In a large saucepan or cast iron skillet, melt butter over medium heat. Stir in flour and cook, stirring constantly for about a minute.
Add 1 cup of milk slowly, stirring constantly until paste like. Then add remaining milk and stir or whisk until lumps are gone.
Add Buttery Steakhouse Seasoning.
Stir in cheeses, and cook over low heat until the cheese is melted and sauce is thick.
Put macaroni into cast iron skillet, add half of crumbled bacon, and sauce. Stir well.
Melt butter in a skillet over medium heat. Add Panko and Buttery Steakhouse Seasoning and stir until golden brown.
Spread topping over macaroni and cheese.
Sprinkle remaining crumbled bacon over mixture.
Bake at 350°F for 25-30 minutes until top is golden.
Sprinkle top with chopped green onion. Serve and Enjoy!
Smoky mesquite with sea salt & pepper