Ingredients:
For the Mac & Cheese Core:
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1 cup elbow macaroni
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1 ½ cups whole milk
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1 cup shredded cheddar cheese
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¼ cup cream cheese
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1 tsp hot sauce
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Pinch of garlic powder
For the Pancake Wrap:
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1 cup pancake mix
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¾ cup water
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1 tbsp maple syrup
For the Bacon Bomb Layer:
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10–12 slices thick-cut bacon
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Brown sugar (optional, for glaze)
For the Topping (optional but chaotic):
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Crushed Flamin' Hot Cheetos
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Drizzle of ranch dressing
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Pickle slices
Directions:
1. Mac & Cheese Core (In the Nutri-Stahl):
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Add macaroni, milk, garlic powder, and a pinch of salt into your Nutri-Stahl 3 Qt.
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Cook on medium-low heat, stirring frequently until pasta is tender (~10–12 min).
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Stir in cheddar cheese, cream cheese, and hot sauce until creamy and gooey.
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Pour into a small bowl, let it cool slightly, then shape into a fat disc or ball. Chill in freezer for 10 minutes to firm up.
2. Wrap it in Pancake:
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Mix pancake batter with water and maple syrup.
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Pour a little batter into a lightly greased Nutri-Stahl to form a thick pancake.
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When it's halfway done (bubbly top, not fully cooked), remove from pan.
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Place the chilled mac & cheese puck in the center and wrap the pancake around it like a warm, fluffy blanket. Set aside.
3. Bacon Bomb Time:
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Lay out bacon strips on a cutting board, slightly overlapping in a weave or star pattern.
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Place the pancake-wrapped mac core in the center.
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Wrap the bacon strips around the whole beast, tucking the ends in. Use toothpicks if needed.
4. Back into the Nutri-Stahl:
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Wipe the pan clean and place your bacon bomb seam-side down.
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Cover with the lid and cook on medium-low heat, rotating every 5 minutes until bacon is crisp on all sides (about 20–25 minutes).
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For extra chaos, sprinkle with brown sugar and sear uncovered for 2 minutes.
5. Finish with Madness:
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Top with crushed Flamin' Hot Cheetos, a drizzle of ranch, and a few pickle slices.
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Slice like a meatloaf, cry a little, then serve.
