Allow me to introduce you to the ultimate Mac and Cheese! This cheesy dish is laced with hot honey. Giving each bite a little bit of heat, along with some salty, and sweet. Then Rob’s Popcorn is added to the top for crunchy finish. The unique flavor of the popcorn makes each bite even more special.

This is a great way to spice your standard Mac and Cheese this Thanksgiving. OR maybe for your next game day gathering. If you are interested in tasting Rob’s Popcorn for yourself you can find it HERE.

Hot Honey Mac and Cheese

ingredients

• 8 tbsp unsalted butter (divided)

• 1/2 cup flour

• 5 cups whole milk

• 2 tsp kosher salt

• 1/4 tsp black pepper

• 1/2 cup hot honey

• 4 1/2 cups cheddar cheese

• 1 1/4 cups Parmesan cheese

• 1 lb elbow macaroni cooked until al dente (about 7-8 min)

• 1 1/2 cups Rob’s Popcorn

instructions

1. Preheat the oven to 375 degrees

2. Butter a large casserole dish, set aside. Heat the milk in a small saucepan over medium heat.

3. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

4. Melt 6 tablespoons of butter in dutch oven or a large pot. Once the butter is melted, whisk in the flour. Stir the flour for one minutes.

5. Slowly pour the hot milk into the flour mixture, whisking constantly until it becomes thick.

6. Turn off the heat. Whisk in the honey, salt, and pepper until incorporated.

7. Then add in the cheddar and Parmesan, stirring until smooth.

8. Add in the pasta to the cheese sauce, gently stirring until well coated.

9. Add mixture to the greased baking dish. Cover with foil and place in the oven for 20 minutes. After twenty minutes, uncover, distribute popcorn evenly over top. Then drizzle over remaining 2 tablespoons of melted butter.

10. Place back in the oven until the top begins to bubble and the popcorn starts to brown. Another 10-15 minutes.

11. Remove from oven, cool for a couple of minutes and serve.

RECIPE NOTES: