Mac and Cheese with Bacon and Apple Recipe
User Reviews
4.6
108 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
5 Servings
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Calories
707 kcal
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Course
Main Course
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Cuisine
North American
Mac and Cheese with Bacon and Apple Recipe
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Reinvent comfort food with our Mac and Cheese with Bacon and Apple. It’s a delightful fusion of creamy cheddar, crispy bacon, and juicy apples for a mouthwatering twist!
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Ingredients
- 1/2 pound dried Macaroni noodles
- 1/2 lb Bacon chopped
- 1/2 a large sweet onion chopped
- 1 firm crisp apple (such as Braeburn), seeded and chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 cups milk I used 2%
- 5 ounces gouda cheese shredded
- 3 ounces cheddar cheese shredded
- salt & pepper
Instructions
- Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente. Make sure not to overcook.
- Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.
- Add the onions to the pan. Sauté for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and sauté for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.
- Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture* for 3 minutes, whisking constantly.
- Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.
- When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!
Notes
- *The roux mixture (butter and flour) should be about the consistency of melted peanut butter. If it is too thick, add a little more butter. If it is too thin, add a little more flour. Cook for 3 minutes after adding any additional flour to the pot.
- Store the leftover Mac and Cheese with Bacon and Apple in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the sauce and pasta, making it less ideal.
- To reheat, gently warm it on the stove over low heat, adding a splash of milk to loosen the sauce if necessary. Alternatively, microwave it in short bursts, stirring in between, to evenly distribute the heat without drying it out.
Nutrition Information
Show Details
Serving
1serving
Calories
707kcal
(35%)
Carbohydrates
50g
(17%)
Protein
27g
(54%)
Fat
44g
(68%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.4g
Cholesterol
112mg
(37%)
Sodium
691mg
(29%)
Potassium
453mg
(13%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
769IU
(15%)
Vitamin C
2mg
(2%)
Calcium
431mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 707kcal | 35% |
| Carbohydrates | 50g | 17% |
| Protein | 27g | 54% |
| Fat | 44g | 68% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 112mg | 37% |
| Sodium | 691mg | 29% |
| Potassium | 453mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 431mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
108 reviews
Excellent
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