We were in the local Kroger store the other day and I spotted a newly stocked item – queso quesadilla. It’s a white cheese that melts really well without separating into solids and oil. My understanding is that the folded and grilled tortilla menu item called “quesadilla” gets its name from the cheese and not the other way around. I used some on these tacos and the bits that are close to the hot, taco seasoned beef are melting quite nicely.
This is a standard mac and cheese recipe with crispy bacon added to the mix. The panko topping was moistened with bacon grease rather than butter. I made a bechamel sauce this time and stirred the cheeses into that instead of melting them straight into simmering milk. I had some Gruyere leftover and also added Parmesan and sharp yellow cheddar. This recipe gives a broad overview of the dish and their method will work fine although I used the same skillet for crisping the bacon and the oven finish, making the cheese sauce and mixing in the drained elbows in a sauce pot.