Bonus: We’ve even included the recipe for our restaurant’s simple, rich, and creamy homemade macaroni and cheese—a crowd pleaser, for sure. You’ll find there are a few additions that make our mac extra delicious: heavy whipping cream, bacon grease, Sriracha, and, of course, a couple of leftover biscuits! Yes, you heard it here first. Biscuits in pasta, and pasta in biscuits. If you want to make vegetarian macaroni and cheese, just substitute butter for the bacon grease. It will still be amazing.
3 cups all-purpose flour (we use White Lily brand)
3 cups cake flour (we use King Arthur brand)
¾ teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons butter, chilled and cubed
2 cups leftover Biscuit Head Mac and Cheese (see recipe below)
2 cups whole buttermilk
1 cup shredded cheddar cheese
½ pound elbow macaroni
¼ cup bacon grease (or butter)
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
1 teaspoon salt, plus extra for the pasta water
½ teaspoon cracked black pepper
1 tablespoon Sriracha sauce
2 ½ cups sharp cheddar, shredded and divided
2 leftover biscuits, crumbled
How to Make It
Cook the bacon in a skillet until crispy. Reserve the rendered fat and chop the bacon into pieces. Preheat your oven to 375°F, making sure you have one of the racks in the middle of the oven. Grease a large baking sheet (cooking spray works fine).
Preheat your oven to 400°F and grease a large casserole pan.
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