Baked Macaroni and Cheese wth Green Chiles and Bacon

You know Shannon is an expert on macaroni and cheese. She isn't. It's a Southwestern creamy Mac and cheese with green chili and bacon. Stick around, it's going to be good. Well, thank you all for stopping by and it has a great day above the grass. Who am I? My name is Kent Rollins. We teach you how to grill. We teach you how to cook out of cast iron, how to take care of it, how to clean it. We teach you how to share food with people. That is simple. Today is a special day folks 'cause I am joined by my little beautiful wife here, Shan. I'm so glad you're on this side of the camera, darling, because so many people ask in the comments, hi, we need to see Shan back over there on the other side. I know, but I'm more like production crew, so I like to stay behind the camera. But I am a pearoni and cheese connoisseur. That is a big word. What does it mean? It means I'm an expert in the field. Expert in the field. You know, farmers, farmers are like that. They're experts out in the fields. We are doing a Mac and cheese. We're going a little southwestern. It's got green chili and bacon in it. Hatch green chilies. However, I our second tripod broke a lot of you know, like if I'm in the video, we've got the tripod and then I've got like an overhead tripod, but that one broke. So you do you want me MacGyver another one out of a shovel? No, you're actually in charge today. So, oh, I'm in charge. You're going to put it together and I'm going to coach you behind the camera. I'm going to do it. That is good. Bertha has got us some colds back there nearly ready. So let's get on with this Southwestern Mac and cheese, green chili and bacon. Ooey gooey cheese. Goodness, y'all too. Let's do it All right, well folks, Shen has given me the instructions here on this her masterpiece. I got don't mess it up. I won't. I got 2 tablespoons of butter in here. Whoa, see I done messed it up. I have 3 tablespoons of butter that I have melted in here, 3 tablespoons of flour that I'm going to sift in here a little bit at a time and we got to get this till it's all really good and smooth. When we get that, which is also called what a roof and got it all incorporated. Well, we're going to get 2 cups of cow juice in it, one, two and we're going to stir this till it sort of gets this consistency of a really thick cream. Well, we as about there folks in this sort of reach that creamy like consistency. You can tell how it sort of runs back in there. So I would call that a Roo. Roo. I would. So to that we're going to add how much? 2 cups sharp cheddar. You want me to say it? No, now they know, now they know, she says. So I'm going to add this a little bit at a time while I'm stirring. I like to sort of put it in gradual and let it melt. That way it don't knot up quite so bad. I see some cheesy goodness taking place and there is the cheese inspector just come in to count. You want to stir this till it's good and smooth I would suggest but I'm not the maker of this. But that's what I am suggesting and we are about there. The one you can't really see any particles of the cheese that are still whole but are incorporated well. What you got there? Well, I have got me about 6 slices of really good thick cut bacon. Now if you don't have some of that thick cut, increase it by 24 more pieces. OK 'cause you can't flying creature. You can't never have enough bacon in something and some hatch green chilies chopped. You can get them right out of the can. Don't drain the juice folks 'cause we like all that flavor in there. So I'm going to go ahead and dump them green chilies in there. Break my little hog meat in there. This is a happy meal right there. Give it a good stirring and incorporating. Oh, there's a lot of good flavors coming out of there folks. When you got that all incorporated, it is time to season. Yes, you heard me, we're going to season this cheese mixture. What makes macaroni and cheese jump up 3 levels and hit you in the head this seasoning? You ain't got it. Get you something, but if you ain't got nothing, you want to make it right today. Season it good with salt and pepper and don't be too much on the sparingly size there. I like to make sure it's going to have a little and I'm probably going to season it again right when I put it on the plate. What we got here, 3 cups, a large elbow macaroni and as Shannon would say, we have cooked them to the al dente stage. We're going to mix that right in here. Not with the whisk, with the spin, folks. It's always good when you got somebody that's giving you direction from a distance because she stays a little farther distance than I can put this spoon on her head. Now let's give it a good incorporating. Good job, Kent. I mean, the teacher, you ever been in them classes where the teachers is just sitting there looking at you like this, You know, like waiting for you to mess up. So then pounce on you like a cougar on a little. So at this point you could just serve the macaroni, eat it, but I like to take it up a notch. There we go. We're going to bake it and give it a little topping. I want you to crumble up a sleeve. These are minis that you just take a regular sleeve of Ritz crackers, crumble them up. We've melted 3 tablespoons of butter. Go ahead and put that in there and then just mix it all around till that butter gets nice and incorporated. Go ahead and pour that in there and do it so the folks can see the beauty shot. I could eat that that. Oh yes, ma'am, It's going to be good sugar. This is the first time I've ever seen it. You never, you never make it for me at home. I'm taking a cup of shredded mozzarella. Let's top it with our Chrome so it stays warm. But really we're just having heat on the top, so it like again, it just Browns and melts slightly. Just like Shan told you out there, we've got a little light ring, very light around the bottom and we're on a tall trivet today. You wouldn't even have to be, but you'd have to alter your heat just a little because most of the cooking is done from the top side only. Got a pretty heavy right on top. It won't take this long to cook. We will rotate that lid here in just a minute. Ain't no breeze in southwest Oklahoma this morning. So it's not too critical, but we are going to rotate that lid. Music. Well, I did my job. So far, I ain't been fired from the connoisseur of macaroni and cheese lady. And folks, this looks like a very delectable dish. And look here what I have in my pocket. A fork. Now we cooked that, as you've seen, just with mostly top heat. But that cheese, if she'll zoom in here, I wanted to see this cheese, how it just comes up through there. Look. I mean, I like to start right here on top just to make sure that the cheese is of goodness. And let's just say I'm going to get a man sized help in here. The green chili in there comes out so definitely to me. I mean, it's it's one of the things that I grew up with in a flavor that I love and it adds so much to the macaroni and cheese. But see that little piece of hog meat right there, folks, you seen don't seem no more, do you? Huh. We had the happy dance in a while. Whoo, I'm telling you, girl, you are the macaroni and cheese queen. Oh, that little old crunch you got on top from them Ritz crackers because Andy Griffith said everything tastes better on Ritz. Well, folks, this Ritz cracker done done a fine job on this looky there. OK, it's good. But is it Beagle dog approved? Good. Come on. Got it. You got to be on the camera. Hey, I need to know if is this Beagle dog worthy right here We think he says it'll work folks, it'll work. So we know it is a done deal. He says he needs the top layer. Yep, it'll all work to the Beagle. Bottom, top in the middle, everything is good. Shannon Sugar, thank you so much for sharing this recipe with the folks 'cause I have never met anyone in my life that loves macaroni and cheese more than you do. I mean, I've seen you eat it out the blue box, SpongeBob Square, Bob, whatever his name is, you like it all. But this right here, folks, is how to take macaroni and cheese. Kick it up a notch. Well, we hope you learned something today on this I mean great day that the good Lord has give us and we thank you for stopping by here. Remember, we never take that for granted. Oh glories of flying in the background. And we thank all of y'all across the nation, the country, everywhere in the world that have kept this country safe. Be sure and hit the subscribe button down below. And as always, my little sweet wife Shannon will have everything you need in the little description below. Remember, share the food, share the videos and let me know what y'all think after you create these dishes. God bless you each everyone and see you down the macaroni trail. Ready. I'm ready. Stupid. Is there a good. We're right there. Shan's Mac and cheese take 53 1/2. Hey, folks, thank y'all for stopping by. Nothing. There we go. First one of the good start. Yes, it was. Let me have a drink of that. It's whiskey anyway. I can stand. I understand Sugar, get her. They'll hear that belly grumbling and they'll say somebody's tummy. What's grumbling?