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Very Adult Mac and Cheese



– 6 pounds elbow macaroni, uncooked – 3/4 cup extra virgin olive oil – 6 cups Real California sour cream – 1 cup plus 2 tablespoon Dijon mustard – 18 cups Real California heavy cream – 6 cups grated Real California Cheddar – 1 1/2 cups grated Real California Parmesan cheese – 3 cups cooked and crumbled smoked bacon (about 3 pounds uncooked) – Salt and black pepper – 1 1/2 cup chopped chives – 1 1/2 cups chopped parsley – 6 cups panko breadcrumbs, toasted
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Cook elbow macaroni until slightly al dente; drain and toss with oil. Spread macaroni on a baking sheet to cool. In large bowl, whisk together sour cream and mustard. Add macaroni; fold together until macaroni is coated with cream cheese mixture. Refrigerate, covered.

For each serving, to order, in small saucepan, heat 3/4 cup heavy cream over medium heat. Add 1/4 cup Cheddar cheese and 1 tablespoon Parmesan cheese; stir until cheese is melted. Add 2 cups macaroni and 2 tablespoons bacon; stir until macaroni is hot. Add 1 tablespoon chives and 1 tablespoon parsley; season with salt and pepper. Transfer to serving bowl; sprinkle with 1/4 cup breadcrumbs.

Recipe by Chef Eduardo Martinez, Market Restaurant (St. Helena, CA)

Per Order:

Yield: 24 servings