Bacon Mac and Cheese
User Reviews
5
Bacon Mac and Cheese
Description
This baked mac and cheese begins with cooking elbow macaroni until tender, then preparing bacon until crisp and chopping it into pieces. A roux is made by melting butter and whisking in flour, then adding spices and milk gradually while stirring to make a smooth, flavorful cheese sauce. Sharp cheddar and gouda cheeses are folded in for a creamy, melty texture.
The cooked macaroni is combined with the cheese sauce and bacon, then transferred to a baking dish. A topping of seasoned panko mixed with butter adds a crunchy contrast once baked until golden and hot through in a preheated oven.
This recipe allows for preparation ahead by refrigerating the mac and cheese before baking, with the topping added just before baking. Using freshly shredded cheese helps maintain a smooth sauce, and whole milk is recommended for best results. The dish serves as a satisfying main or side dish with balanced creamy, smoky, and crunchy elements.
Ingredients
- 8 oz elbow macaroni dry
- 8 trips Bacon uncooked and cut into pieces, thick-cut
- 2 Tablespoons butter salted or unsalted is fine
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon smoked paprika optional
- 3 cups milk see note for different types of milk, whole
- 2 cups cheddar cheese see note, freshly shredded, sharp
- ½ cup gouda cheese freshly shredded
For Panko Topping
- 1 ½ Tablespoons butter salted
- ½ cup seasoned panko
Instructions
- Preheat your oven to 350F (175C) and lightly butter a 1 ½ quart baking dish. Set aside.
- Begin cooking the elbow macaroni according to package instructions. Once finished, drain, rinse under cold water, and toss with a teaspoon of olive oil. Set aside.
- Meanwhile, place chopped bacon in Dutch oven and turn stovetop heat to medium. Cook until bacon is crisped and then carefully remove bacon to a paper towel-lined plate. Set aside. Once cooled, crumble or chop bacon into small pieces.
- Drain all but approximately 2 Tablespoons of bacon grease and add 2 Tablespoons of butter to the pot over medium heat.
- Once butter has melted, sprinkle flour overtop and whisk until smooth and no lumps remain. Continue to cook, stirring, another 30-60 seconds to toast the flour.
- Add spices (salt, black pepper, garlic powder, onion powder, ground mustard, and smoked paprika, if using) and stir well.
- While still whisking, slowly pour in the milk. Continue to stir over medium heat until milk and butter are completely combined.
- While stirring frequently, bring mixture to a boil. Reduce heat and simmer, stirring constantly, until mixture is thickened. Your whisk or spoon should leave a trail through the sauce and it should coat the back of a spoon.
- Remove sauce from heat and add shredded cheeses. Stir until the cheeses are melted and the sauce is smooth.
- Add cooked, drained pasta noodles and half of the chopped bacon and stir well.
- Pour into prepared baking dish and begin preparing Panko seasoning.
Panko Topping
- Melt butter in a small saucepan over medium heat. Add panko and cook, stirring frequently until panko is toasted golden brown.
- Add remaining bacon and toss with the panko. Sprinkle the mixture evenly over macaroni and transfer to 350F (175C) oven. Bake for 15 minutes then allow to cool for 5-10 minutes before digging in.
Notes
- You can omit bacon and increase butter to 4 tablespoons for a bacon-free version.
- Whole milk is recommended, but lower fat milks should work adequately.
- Use freshly shredded cheeses to avoid additives that may cause sauce separation.
- Prepare the mac and cheese mixture up to 3 days ahead and refrigerate, adding the panko topping before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 793mg | 33% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 429mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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