Bacon Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 people
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Calories
681 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Bacon Mac and Cheese
Description
This Bacon Mac and Cheese recipe pairs medium pasta shells with a handcrafted cheese sauce that combines Gruyere, cheddar, and Parmesan. The process begins with caramelizing sliced onions slowly in butter and olive oil over 40-50 minutes, which adds a subtle sweetness and depth to the dish. Thick-cut hickory smoked bacon is cooked gently until crispy, contributing a smoky, savory element.
The sauce is prepared by whisking flour into bacon drippings or butter, then gradually adding heavy cream and milk mixed with seasonings like mustard powder, thyme, garlic powder, and a touch of hot sauce to enhance flavor complexity. The cheeses are added once the base is at the right temperature to avoid graininess. Finally, the pasta, sauce, bacon, and caramelized onions are combined for a rich and creamy dish.
Bacon Mac and Cheese is suited to those seeking a comfort food meal with a nuanced flavor profile. It pairs well with a simple green salad or steamed vegetables to balance richness. The recipe allows for substitutions with different pasta shapes and cheeses if needed.
Storage tips include refrigerating leftovers in airtight containers for up to three days. While freezing is possible, reheating may slightly affect the creamy texture. Using freshly shredded cheese over packaged shredded cheese improves melt quality and flavor.
Ingredients
Caramelized Onions, Optional
- 2 yellow onion large
- 2 Tablespoons butter
- 1 tablespoon olive oil
Mac and Cheese
- 6 Bacon hickory smoked is great, thick-cut strips
- 1 lb. pasta shells medium
- 1/4 cup butter not needed if you have enough bacon drippings
- 1/4 cup flour
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon mustard powder
- ½ teaspoon thyme dried
- ¼ teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 cup gruyere cheese shredded
- 2 cups cheddar cheese shredded
- ¼ cup Parmesan Cheese shredded.
Instructions
Caramelize the Onions
- Slice the onions into even, ¼-inch slices.
- Heat the butter and olive oil in a medium skillet over medium heat. Add the onions and toss to coat. Let them reduce and caramelize for 40-50 minutes, stirring every few minutes. Reduce heat to low if they start to cook too fast. When they’re caramelized, remove and set aside.
Cook the Bacon
- While the onions cook: Cut the bacon into thirds, this makes it easy to move them around as they cook for even cooking. Add them to a large, high-walled skillet over low heat and let them cook low and slow until crispy on each side. (Tip: Measure out remaining ingredients while the bacon cooks.)
- Remove and set aside on a paper towel lined plate. Reserve 4 Tablespoons of bacon drippings. Use butter in place of drippings if you don’t have enough.
Make the Sauce/Cook the Pasta
- Note: Now is a good time to start boiling salted pasta water for the shells.
- Heat the bacon drippings over medium heat. Whisk in the flour and stir continuously for 2 minutes.
- Add the heavy cream in splashes, stirring continuously. Don’t add it too quickly or the roux will break. Add the milk in the same manner.
- Add the mustard powder, thyme, garlic powder, and hot sauce. Bring the mixture to a boil, then reduce to a simmer.
- Cook the pasta until just al dente (refer to package instructions), don’t overcook. Drain.
- Reduce the heat of the sauce to low and let the base cool slightly. Gradually sprinkle in the cheese, stirring continuously until incorporated. Add the caramelized onions, then the drained pasta. Use a silicone spatula to stir until combined.
- Roughly chop the bacon and sprinkle it over the mac and cheese. You may stir some of it in as well.
- Garnish with parsley and serve!
Notes
- Use freshly shredded cheese from blocks for better melt and richer flavor than pre-shredded cheese.
- Ensure the sauce base is warm but not too hot when adding cheese to prevent separation and graininess.
- Caramelized onions are optional but add a subtle gourmet touch if included.
- Macaroni or cavatappi noodles work well as pasta alternatives.
- Choose quality, thick-cut bacon for best flavor impact.
- The mustard powder and hot sauce enhance other flavors without imparting noticeable heat.
- Gruyere can be substituted with additional cheddar or Monterey Jack cheese.
- Store leftovers in an airtight container refrigerated up to 3 days; freezing affects texture but is suitable for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 26g | 52% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 471mg | 20% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 518mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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