Andy Montoya
Macaroni and cheese is a classic comfort food, and adding bacon to the mix takes it to a whole new level. This hearty dish combines creamy cheese sauce with crispy bacon and pasta for an unbeatable flavour. The key to a smooth and silky sauce is shredding your own cheese and adding milk gradually while constantly stirring over low heat. Thick-cut bacon is recommended, cut into small pieces to ensure even distribution and a nice crunch. For a gourmet flair, try adding caramelized onions and gruyere cheese to your macaroni and cheese with bacon.
| Characteristics | Values | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Type of dish | One-pot dish | ||||||||||||
| Main ingredients | Pasta, bacon, cheese | ||||||||||||
| Type of pasta | Elbow macaroni, cavatappi, cellentani, penne, shells, corkscrew pasta | ||||||||||||
| Type of cheese | Cheddar, Gruyere, Parmesan, Monterey Jack, Mozzarella, Gouda, Cracker Barrel Extra Sharp Yellow Cheese | ||||||||||||
| Other ingredients | Butter, flour, milk, water, garlic, onion, breadcrumbs, olive oil, parsley, mustard powder, hot sauce, eggs, salt, pepper, smoked paprika, all-purpose flour, buttermilk, heavy cream | ||||||||||||
| Nutritional info per serving | Calories: 508kcal | Carbohydrates: 55g | Protein: 27g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 780mg | Potassium: 376mg | Fiber: 2g | Sugar: 7g | Vitamin A: 995IU | Calcium: 497mg | Iron: 1.7mg |
| Storage | Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months | ||||||||||||
| Reheating | Thaw frozen mac and cheese in the fridge, then bake at 350 degrees F for 1 hour, uncovered, for 10-30 minutes |
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What You'll Learn
Choosing the right pasta
The type of pasta you choose for your bacon mac and cheese can make a big difference to the overall taste and texture of the dish. Firstly, it's important to choose a pasta shape that is similar in size and shape to macaroni. Spaghetti, for example, would not be a good choice as its long, thin shape would not hold the sauce well.
A variety of pasta shapes work well with this recipe, including macaroni, cavatappi, cellentani, and corkscrew pasta. These noodles are heartier than standard elbow macaroni and will hold more sauce, resulting in a more flavourful dish. If you opt for a different type of short pasta, that will also work well.
You could also use pasta shells, which are a good alternative and will hold the sauce well. If you want to use a different type of pasta, such as penne, that will also work, but just be sure to cook it according to the package instructions to avoid overcooking.
Finally, it's important not to overcook your pasta, as this can cause it to fall apart in the sauce. For best results, cook your pasta for one minute less than the package instructions recommend and drizzle with a little olive oil to prevent sticking.
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Preparing the bacon
To prepare the bacon for your macaroni and cheese, start by cutting the bacon into small pieces. It is recommended to use thick-cut bacon for the best flavour. Next, cook the bacon in a large skillet or Dutch oven over medium-high heat until crispy and browned. This should take around 4-5 minutes. Remove the bacon from the pan and drain the excess grease, leaving around 2 tablespoons of bacon fat in the pan. If you are short on time, you can use pre-cooked bacon to save on preparation time.
Once the bacon is cooked and drained, crumble or chop it into small pieces. You can set the bacon aside until you are ready to add it to the macaroni and cheese. If you prefer a crispy topping, you can toss the cooked bacon with breadcrumbs and Parmesan cheese before sprinkling it over the macaroni and cheese before baking. This will give your dish a crunchy texture and extra flavour.
The bacon fat that you reserved in the pan will be used to make the cheese sauce for the macaroni and cheese. The bacon fat adds a smoky flavour to the sauce, enhancing the overall taste of the dish. To make the sauce, you will add flour to the bacon fat and whisk until combined. Then, you will gradually add milk and whisk until you achieve a smooth and creamy consistency. Seasonings such as garlic powder, onion powder, smoked paprika, and pepper can be added to the sauce for extra flavour.
After the sauce is prepared, you can stir in the cooked pasta and half of the bacon. Combine everything well and then transfer the mixture to a baking dish. Sprinkle the remaining bacon over the top, along with any additional toppings such as parsley or extra cheese. Finally, bake the macaroni and cheese according to your recipe's instructions, and enjoy your delicious and cheesy creation!
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Making the cheese sauce
To make the cheese sauce, start by melting butter in a medium saucepan over low heat. Next, add flour and stir constantly for about 2 minutes, until it becomes paste-like and bubbly. You can also add some of the bacon fat to mix with the flour, instead of butter.
Gradually add milk, a little bit at a time, and continue stirring until the mixture is thickened and smooth. You can also add water to thin out the sauce. If you want to add some spice, throw in some hot sauce, garlic powder, onion powder, and smoked paprika.
Once the sauce is smooth, remove it from the heat and slowly stir in the grated cheese. It is important that the sauce is not too hot when the cheese is added, or the cheese may separate and become grainy. Keep stirring until the cheese has melted and the sauce is smooth. You can use cheddar, gouda, gruyere, or a combination of these cheeses.
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Combining the ingredients
To make bacon mac and cheese, you'll need to cook the pasta, make the cheese sauce, and cook the bacon separately before combining them.
Cooking the Pasta
Cook the pasta according to the package instructions until it is tender but still firm. Al dente pasta is ideal. You can use a variety of pasta shapes, including macaroni, penne, cavatappi, or shells. Remember to drizzle the cooked pasta with a little olive oil to prevent sticking and to prevent the pasta from absorbing the cheese too quickly.
Making the Cheese Sauce
To make the cheese sauce, start by making a roux. Melt butter in a saucepan over low heat, then add flour and stir or whisk until it forms a paste. Gradually add milk, continuously stirring or whisking until the mixture thickens. You can use whole milk, buttermilk, or a combination of both for extra creaminess. Add seasonings like salt, pepper, garlic powder, onion powder, smoked paprika, dry mustard, and hot sauce to taste.
Once the sauce is thickened, remove it from the heat and slowly add in your shredded cheese. Stir until the cheese is fully melted and the sauce is smooth. You can use a combination of cheeses, such as cheddar, Gruyere, Parmesan, Monterey Jack, provolone, or mozzarella.
Cooking the Bacon
Cook the bacon in a skillet over medium-high heat until crispy. You can chop or crumble the bacon into small pieces before or after cooking, depending on your preference. Reserve some of the bacon drippings in the pan, about 2-4 tablespoons, and discard the rest.
Now it's time to bring everything together! First, add the cooked pasta to the cheese sauce and stir to combine. Then, stir in half of the cooked bacon.
At this point, you can choose to serve the bacon mac and cheese immediately, or you can bake it for a heartier dish.
If you decide to bake it, transfer the pasta and sauce mixture to a greased baking dish. Sprinkle the remaining bacon over the top, along with any additional toppings like breadcrumbs, parsley, or extra cheese.
Bake the dish in the preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
And there you have it! A delicious and comforting bacon mac and cheese ready to be enjoyed.
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Serving and storing
When serving mac and cheese, consider topping each serving with some extra crispy bacon bits and chopped parsley for a garnish. This dish is best served immediately while it's still hot and bubbly. If you're serving a crowd, keep the baked mac and cheese warm by placing it in a slow cooker on the "warm" setting.
Leftover mac and cheese should be cooled to room temperature and then stored in airtight containers in the refrigerator. It will keep for 3-4 days. When reheating, you can either microwave single servings or heat the desired portion in a covered oven-safe dish at 350°F for about 20 minutes, or until heated through.
For longer storage, you can also freeze mac and cheese. Again, let it cool to room temperature, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 2 months. To reheat frozen mac and cheese, thaw it overnight in the refrigerator, then follow the above reheating instructions.
When reheating, whether from the refrigerator or frozen, take care not to overcook the pasta. The sauce may also thicken upon standing and reheating, so you can stir in a little milk or cream to adjust the consistency if needed.
Some people also enjoy eating mac and cheese cold, straight from the refrigerator, so feel free to experiment with serving temperatures and find your preferred way to enjoy this classic comfort food!
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