Patrick Oconnell
Macaroni and cheese is a classic comfort food, but adding bacon takes it to the next level. This dish features pasta in a creamy cheese sauce with plenty of bacon, combining the salty, smoky flavour of bacon with the creamy-but-tangy cheese sauce. It's an easy dinner option that can be adapted in various ways, such as adding sliced leek or diced onions, or stirring in leftover cooked chicken. You can also freeze macaroni and cheese for up to 3 months and reheat it later.
| Characteristics | Values |
|---|---|
| Dish type | One-pot |
| Main ingredients | Pasta, bacon, cheese |
| Cheese type | Cheddar |
| Additional ingredients | Butter, flour, milk, water, breadcrumbs, parsley, garlic powder, onion powder, smoked paprika, pepper, Dijon mustard, jack cheese, mozzarella cheese, double cream, crème fraîche, pine nuts, pancetta, mustard |
| Preparation time | Varies, but some recipes take 10-15 minutes |
| Cooking time | 20-30 minutes |
| Oven temperature | 350°F, 425°F, 220°C, 200°C, or gas mark 7 |
| Storage | Can be stored in the fridge for up to 3 days or frozen for up to 3 months |
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What You'll Learn
How to cook the macaroni
To cook the macaroni for macaroni cheese with bacon, start by bringing a large pot of salted water to a boil. Add the macaroni noodles to the water and stir to prevent the noodles from sticking. Cook the macaroni according to the package directions for about 3 minutes less than you normally would to avoid soggy and stodgy macaroni. Drain the water, reserving a little of the cooking water to add to the cheese sauce.
Next, make the roux. Start by cooking the bacon in a skillet until crispy. Remove the bacon and drain on a paper towel, reserving 2 tablespoons of the bacon fat in the pan. To this, add 2 tablespoons of butter and melt over medium heat. Whisk in the flour and cook for about 30 seconds to 1 minute. Pour in the water and whisk until smooth and thickened. Then, slowly add the milk and whisk until combined.
Now, add the cooked macaroni to the sauce. Stir in the pasta, salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is done.
Finally, add the cheese. Turn the heat to low and stir in the grated cheddar cheese until the sauce is smooth. If the sauce is too thick, add more milk, 1 tablespoon at a time, until the desired consistency is reached.
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How to cook the bacon
There are several ways to cook bacon, each with its own advantages and disadvantages. Here is a detailed guide on how to cook bacon using different methods.
Stovetop
Start with a cold pan and place the bacon strips in the pan. Cook the bacon on low to medium heat, stirring it with a wooden spoon or flipping and turning the strips to help them brown evenly. Once the bacon is crisped to your liking, transfer the strips to paper towels to drain the excess grease. Cooking bacon on the stovetop is quick and allows you to tailor the crispiness to your preference. However, it can create splatters and produce hot spots on the pan.
Oven
Preheat your oven to 350-400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a metal rack. Arrange the bacon rashers on the baking sheet or rack and place them in the oven. Cook the bacon for 10 to 20 minutes, or until it reaches your desired level of crispiness. Once done, transfer the bacon to a paper towel-lined plate to absorb the excess grease. Cooking bacon in the oven is mess-free, allows for even cooking, and enables you to multitask in the kitchen.
Air Fryer
Preheat your air fryer for about 3 minutes at 200 degrees Celsius or 390 degrees Fahrenheit. Place the bacon rashers directly into the air fryer basket in a single layer. Cook the bacon for 5 minutes and then drain the excess fat. For crispier bacon, cook for an additional 2-3 minutes. Air fryer bacon is quick, convenient, and energy-efficient. However, it may curl up during cooking.
Grill
Cooking bacon under a grill is a good alternative to frying, especially if you want to avoid using oil. Ensure that the bacon is cooked through and that the centre is piping hot before serving.
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How to make the cheese sauce
To make the cheese sauce, first cook the bacon until crispy. You can use a non-stick frying pan or skillet for this. Remove the bacon and drain on a paper towel, but do not discard the bacon grease. Leave around 2 tablespoons of bacon fat in the pan and discard the rest.
Next, make the roux. Add butter to the hot bacon grease and stir until melted. Then, add flour and cook over medium heat for 5-6 minutes, or until the flour has browned. Whisk the flour and bacon fat together until combined, about 30 seconds. Pour in water and whisk until smooth and thickened.
Gradually add milk and continue whisking until combined and smooth. You can use whole milk for a creamier sauce, or low-fat milk. Continue cooking until the sauce is roughly the thickness of double (heavy) cream. Add in salt, garlic powder, onion powder, smoked paprika, pepper, and mustard, and stir until combined.
Finally, add the cheese. Stir in the grated cheddar cheese until melted and keep stirring until the sauce is smooth. If you need to thin the sauce, add more milk, 1 tablespoon at a time, until the desired consistency is reached.
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How to assemble the dish
To assemble this mouth-watering dish, start by cooking the macaroni in a large pot of salted water, but be careful not to overcook it. Drain the water, reserving a little of the pasta water for later. Next, fry the bacon until crispy. You can use the bacon fat to make a sauce by adding flour, milk, and water, creating a creamy texture.
In a separate pan, melt some butter and whisk in flour, then slowly add milk to create a smooth sauce. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and stir in the cheese until melted. Combine the cooked macaroni with the sauce, stirring until the pasta is coated.
Pour the macaroni into a baking dish and sprinkle the bacon on top, along with breadcrumbs for an extra crunch. You can also add extra cheese to the topping. Bake in the oven until the cheese is melted and bubbling.
For an extra touch, garnish with parsley and serve immediately while it's still hot and gooey. Enjoy!
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How to store leftovers
Leftovers from your delicious bacon mac and cheese can be stored and enjoyed another day. Here's a guide to ensure safe and tasty storage:
Firstly, allow the leftover mac and cheese to cool down. It's important to not seal and store the dish while it's still hot, as this can create a breeding ground for bacteria. Place the leftovers in an airtight container, ensuring it's sealed well. You can use glass or plastic containers, whichever you prefer, but make sure they are suitable for refrigerator storage. Label the container with the date, to ensure you know when it was stored. This is especially important as you don't want to keep the leftovers for too long.
The bacon in the dish means it should be treated with a little more care than a standard vegetarian pasta bake. Store it in the refrigerator, and it will keep well for 3-4 days. You can freeze the leftovers, but bear in mind the texture may change slightly, and it's best to consume frozen batches within a month. When reheating, always ensure the meal is piping hot throughout, especially if it has been frozen.
You can reheat on the stovetop, in the oven, or even in the microwave. If using the stovetop, add a small amount of milk or water to the pan to prevent it from drying out and burning. Stir frequently to ensure even heating. For the oven, place the mac and cheese in an oven-safe dish, cover with foil, and heat at a moderate temperature until warmed through. If using a microwave, stir regularly to ensure even heating and add a small amount of liquid if needed.
Remember, it's important to not leave leftovers at room temperature for extended periods, and always practice good food safety habits. Enjoy your bacon mac and cheese leftovers responsibly!
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Frequently asked questions
Cook the macaroni in plenty of boiling salted water for about 3 minutes less than the recommended time. This is important or your macaroni will end up soggy.
Cheddar is a good option as it melts well and has a nice colour. You can also use Gruyere, Parmesan, or Cracker Barrel Extra Sharp Yellow Cheese.
Thick-cut bacon is recommended for this recipe. You can cut the bacon into small squares or lardons.
Yes, you can add sliced leek, diced onions, halved cherry tomatoes, frozen peas, or half-cooked broccoli or cauliflower. You can also add leftover cooked chicken or turkey.
Yes, you can freeze macaroni and cheese for up to 3 months. Make sure to store it in an airtight container to avoid freezer burn.
