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Reata’s Best Damn Macaroni and Cheese Ever: A Culinary Ode to Comfort

I’ll never forget the day my best friend, Sarah, called, practically shouting, about a mac and cheese recipe. Sarah, a woman of discerning tastes and a notorious kitchen skeptic, was uncharacteristically enthusiastic. “You HAVE to try this,” she declared. “It’s from Reata, and it’s life-changing!” Her infectious excitement and the promise of cheese-induced bliss spurred me into action. Let me tell you, Sarah was absolutely right. This isn’t just mac and cheese; it’s a symphony of textures and flavors that will redefine your understanding of comfort food.

Recipe Overview

Prep Time: 17 minutes
Cook Time: Varies depending on broiler
Total Time: Approximately 30 minutes
Servings: 8
Yield: 1 Casserole
Dietary Type: Not specified, contains dairy and gluten

Ingredients

2 cups heavy cream
½ – ¾ cup asiago cheese, grated
½ – ¾ cup plain Monterey Jack cheese, shredded
4 cups elbow macaroni, cooked and drained
¼ cup fresh jalapeño pepper, seeded and diced
4-5 slices bacon, cooked crisp and crumbled
Salt and pepper to taste
2 cups sharp cheddar cheese, shredded
1 ½ cups dried breadcrumbs (optional)

Equipment Needed

Large pot
Large baking dish
Broiler (oven with broiler setting)
Stirring utensils

Instructions

Begin by preheating your oven to the broil setting. Keep a close eye on it, as broilers can vary significantly in their intensity.
In a large pot, heat the heavy cream over medium heat. Watch it carefully, as you don’t want it to scald.
Once the cream begins to bubble gently around the edges (but is not boiling), add ½ cup of the asiago cheese and ½ cup of the Monterey Jack cheese. Stir constantly until the cheeses are completely melted and incorporated into the cream.
Remove the pot from the heat. It is essential to take the pot off the heat as the residual heat is enough to fully melt the cheese without the risk of curdling.
Add the cooked and drained elbow macaroni to the cheese sauce. Stir thoroughly to ensure every piece of macaroni is coated in the creamy cheese mixture.
Now, incorporate the diced jalapeños and crumbled bacon. Distribute them evenly throughout the macaroni and cheese.
Assess the consistency of the cheese mixture. It should be thick and almost glue-like. If it appears too thin or wet, add a little more of the remaining ¼ cup of asiago cheese and ¼ cup of Monterey Jack cheese, stirring until melted and the mixture thickens. If, on the other hand, the mixture seems too dry, add heavy cream, one tablespoon at a time, until you reach your desired consistency. A good starting point is 2 tablespoons.
Season with salt and pepper to taste. Be mindful of the saltiness of the bacon and cheeses; you likely won’t need much additional salt.
Pour the macaroni and cheese mixture into a large baking dish, spreading it evenly.
Top with the shredded sharp cheddar cheese, covering the entire surface. If desired, sprinkle the dried breadcrumbs over the cheddar cheese. The breadcrumbs add a delightful textural contrast.
Place the baking dish under the broiler. Broil until the cheese on top is melted, bubbly, and beginning to brown around the edges. Keep a very close eye on it to prevent burning, as broilers can brown food quickly. This step usually takes just a few minutes.
Remove from the broiler and let it cool slightly before serving.

Expert Tips & Tricks

Cheese Selection: The quality of your cheese will significantly impact the final flavor. Opt for high-quality asiago, Monterey Jack, and cheddar for the best results.
Don’t Overcook the Macaroni: Overcooked macaroni will result in a mushy final product. Cook the macaroni until it is al dente, as it will continue to cook in the cheese sauce.
Spice Adjustment: The amount of jalapeño can be adjusted to your preference. If you’re sensitive to heat, start with a smaller amount and taste as you go. For a milder flavor, remove the seeds and membranes entirely.
Bacon Perfection: For the crispiest bacon, cook it in a skillet over medium heat or bake it in the oven at 400°F (200°C) until golden brown and crisp. Drain the bacon on paper towels to remove excess grease.
Broiler Awareness: Broilers can be tricky. Keep a close watch on your mac and cheese to prevent burning. The distance between the dish and the broiler element can also affect the browning rate. Adjust the rack position as needed.
Make-Ahead Tip: Prepare the mac and cheese up to the point of broiling. Cover and refrigerate for up to 24 hours. When ready to bake, broil as directed, adding a few extra minutes if needed to heat through.

Serving & Storage Suggestions

Serve Reata’s Best Damn Macaroni and Cheese Ever warm, straight from the broiler. Garnish with a sprinkle of fresh chopped parsley or a few extra crumbles of bacon for a visually appealing touch. This dish pairs well with a crisp green salad or grilled vegetables for a balanced meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. You may need to add a splash of milk or cream to restore the creamy consistency. Freezing is not recommended as the texture of the cheese sauce may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	593 kcal	N/A
Total Fat	39.4 g	60%
Saturated Fat	22.9 g	114%
Cholesterol	125.2 mg	41%
Sodium	333 mg	13%
Total Carbohydrate	41.5 g	13%
Dietary Fiber	1.8 g	7%
Sugars	1.3 g	N/A
Protein	18.2 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free elbow macaroni and gluten-free breadcrumbs for a gluten-free version.
Vegetarian: Omit the bacon for a vegetarian option. Consider adding sautéed mushrooms or roasted vegetables for added flavor and texture.
Spicier: For extra heat, add a pinch of cayenne pepper or use a hotter variety of jalapeño.
Cheese Variations: Experiment with different cheese combinations, such as Gruyère, Fontina, or Gouda, for a unique flavor profile.
Herbaceous: Add fresh herbs like thyme, rosemary, or oregano to the cheese sauce for an herbaceous twist.
Creamy Dreamy: For an extra creamy mac, add 4 ounces of cream cheese to the heavy cream.

FAQs (Frequently Asked Questions)

Q: Can I make this mac and cheese ahead of time?
A: Yes, you can prepare the dish up to the point of broiling and refrigerate it for up to 24 hours. Add a few extra minutes to the broiling time to ensure it’s heated through.

Q: Can I use pre-shredded cheese?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. For the best results, shred your own cheese.

Q: How do I prevent the cheese sauce from becoming grainy?
A: Avoid overheating the cheese sauce. Melt the cheese over low heat, stirring constantly, and remove from heat as soon as the cheese is melted.

Q: Can I freeze this mac and cheese?
A: Freezing is not recommended, as the texture of the cheese sauce may change and become grainy upon thawing.

Q: What if I don’t have a broiler?
A: If you don’t have a broiler, you can bake the mac and cheese in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly.

Final Thoughts

Reata’s Best Damn Macaroni and Cheese Ever is more than just a recipe; it’s an experience. The combination of creamy cheeses, spicy jalapeños, and smoky bacon creates a symphony of flavors that will tantalize your taste buds and leave you craving more. Don’t be afraid to experiment with variations and substitutions to make it your own. So, gather your ingredients, preheat your oven, and get ready to create a mac and cheese masterpiece that will impress your family and friends. I encourage you to share your creations and feedback! Perhaps try it with a glass of crisp Chardonnay or a bold Cabernet Sauvignon. Enjoy!

Reata’s Best Damn Macaroni and Cheese Ever Recipe