Last summer, when we were watching the season finale of Next Food Network Star, we watched Yvan Lemoine make a pretty sick Macaroni & Cheese recipe. Or so we thought. After following the recipe as exactly as I ever do, we were a little disappointed with the outcome. It was good, but not incredible. So, as I’m prone to do, I modified it a bit, and evidently, my Mac & Cheese recipe has been melting the faces of everyone we’ve shared it with. Therefore in an effort to spread the calories love, I thought I’d take some time and post the recipe here. I’m no Pioneer Woman, so forgive me if this isn’t the quality of food blog you’re accustomed to, and just go make the food! There’s a link at the end to download my actual recipe sheet, so don’t bother taking notes or anything crazy like that…

Pictured: Ingredients. Well, except for the milk and egg. Sorry, Dairy Coalition!

I tend to start by cooking my bacon, because 1) I can prep the other ingredients while the bacon does its thing, and 2) it makes my house smell delicious. I use half a package, because more than that seems like overkill. But if you’re a real go-getter, do the whole darn thing. For instructions on frying bacon, call your mother.

I fry my bacon up real crispy, because the texture is half the reason for using the stuff on top of mac & cheese.

Meanwhile, I grate all the cheese…

and chop the jalapeno and onion…

And when the bacon cools a bit, I give it a good chop too!
Warning: at some point in this process, your daughter WILL find you and stab you with a toy. It just happens.

In the pan that previously fried my bacon, I use a little bit of that bacon fat to start cooking my chopped onions and jalapeno. I tend to let them go until the onion just barely starts to turn translucent. While you’re doing this, put your water on the stove to bring to a boil for your macaroni noodles.

Drop in the two cans of Creamed Corn… The recipe calls for 8 ounce cans, but I just realized as I was looking at this picture that I don’t use the 8 ounce cans… I use the bigger ones — 14 ounces, or whatever they are. This isn’t an exact science.

Add milk… Then let it simmer for about 5 minutes. Here is where I normally put my macaroni noodles in the boiling water.

Make your corn starch slurry, being sure to use COLD water. Otherwise, this is going to be a clumpy mess! Wisk the slurry into the creamed corn mixture over medium heat for about 3 minutes, and season with salt and tons of ground black pepper. If you like that sort of thing. Which you should.
Stir in your egg, DRAINED macaroni noodles, half of your pepper jack, and your cheddar cheese.Again, at any point, your daughter could interject herself into this situation. Just roll with it, guys. She’s cute.When you have the macaroni and cheese more or less ready to go, you need to top this beast with some bread crumbs and your bacon from earlier. I use seasoned bread crumbs, and completely obliterate them with my marble rolling pin.Sprinkle that stuff on with your meaty man-hands (dainty lady fingers are acceptable, if that’s all you have), and you’re ready to drop it in the oven! 350 degrees for 10-15 minutes and she’s all yours!Your whole family is going to get this view through the oven as you anxiously await this glorious feast. Sorry for the noseprints.Voila! Mac and Cheese! Editor’s note: your wife might try to pick up this pan with her bare hands. Don’t let her. She’ll be mad at you for a week.

MMMMMmmmmm… Get in my belly! Here’s the promised recipe link:

Mack’s Sweet Corn Mac & Cheese