Bacon Mac and Cheese
User Reviews
5
Bacon Mac and Cheese
Description
This recipe starts by cooking elbow macaroni until tender, then allowing it to sit briefly in the water to prevent overabsorption during cheese sauce incorporation. Bacon is cooked and crumbled, with some rendered fat reserved to create the roux base by combining butter, flour, and spices like mustard powder, cayenne, and paprika. Slowly adding milk creates a thickened sauce seasoned with kosher salt and ground black pepper.
An egg is tempered and whisked into part of the cooled milk mixture to enrich the sauce, then combined with shredded Monterey Jack, mozzarella, and the majority of sharp cheddar cheeses. The pasta mixes with the cheese sauce and bacon, then is transferred to a baking dish. Reserved cheddar tops the assembled dish to form a browned, slightly crisp crust after baking at 350°F.
The final dish balances creamy melted cheese with the savory crispness of bacon. Spices add a subtle heat and depth that complements the cheesy richness. This baked mac and cheese approach yields a classic comfort dish with layered textures and bold flavors suited to hearty appetites.
Ingredients
- 8 ounces Bacon , cooked and crumbled
- 1 pound elbow macaroni
- 1/2 cup butter unsalted
- 1/2 cup flour
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 large egg
- 4 ounces Monterey jack cheese
- 4 ounces mozzarella cheese
- 12 ounces sharp cheddar cheese divided
Instructions
- Pre-heat the oven to 350 degrees.
- Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
- Cook the pasta then let it sit in the water an extra 10 minutes (this will help it avoid soaking up the cheese sauce) before draining and rinsing gently.
- Place the bacon in a large pan over medium heat. Cook until crispy, about 4-5 minutes.
- Remove the bacon from the pan and drain on paper towels.
- Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
- Add the butter to the pan and melt.
- Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined.
- Add in the salt and pepper and cook for an additional 5 minutes.
- Turn off the heat.
- Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
- Add the egg to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
- Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
- Add the rinsed macaroni and half of the bacon pieces back into the pot and toss with the cheese sauce.
- Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese and bacon.
- Bake for 30 minutes, uncovered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 651mg | 27% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 345mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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