Have I mentioned how excited I am to be going to Mixed Conference at the end of the month? I’m sure my friends and family are getting tired of me talking about it but I just can’t wait! Six of us from my cooking board will be going and at least 3 of my fellow Sunday Supper girls will be there as well! I can’t think of anything more fun then meeting these ladies in person and talking about food!
In addition to just talking about food I will be going to a small cake decorating session with Duff Goldman from Charm City Cakes! As many of you know I love decorating cakes and what could be more fun then decorating them with a pro? Especially one that lives in my state!
Mixed had a macaroni and cheese contest and this was my entry. I enjoy a combination of cheeses in my macaroni. For this version I used Parmesan, cheddar, and fontina. I also added in cream cheese for additional creaminess. To add more flavor and a hint of salt I tossed in some crisp bacon. I often find the use of cream to be too heavy in an already heavy pasta dish and instead opted for low fat milk and some flour to thicken it up. Then I added a crunchy topping for some texture.
The end result was delicious. The macaroni and cheese was creamy and cheesy. All the different cheeses have their own flavor but they came together in this dish and paired well with the bacon and crunchy topping. I made a huge batch of it and neither my husband nor I minded eating the leftovers for the next few days.