Mac and Cheese with Bacon and Apple Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 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
Description
This Mac and Cheese with Bacon and Apple recipe starts by cooking macaroni to al dente before combining it with crispy bacon and sautéed onions. Adding diced crisp apple introduces a fresh, slightly tart contrast to the savory components. The cheese sauce is developed by making a roux from butter and flour, then gradually whisking in chicken broth and milk until thickened and smooth.
Shredded gouda and cheddar cheeses melt into the warm sauce, creating a creamy texture with layers of flavor. The cooking process includes careful rendering of bacon fat and sautéing to build depth, and the roux is adjusted to achieve a consistency similar to melted peanut butter for an ideal sauce thickness.
This dish offers a comforting mix of sweet and smoky flavors with a creamy texture, suitable for a hearty meal. Leftovers keep well refrigerated and reheat gently with added milk if needed to maintain sauce fluidity.
Ingredients
- 1/2 pound macaroni noodles dried
- 1/2 lb Bacon chopped
- 1/2 onion chopped, large, sweet
- 1 firm crisp apple (such as Braeburn), seeded and chopped
- 1/4 cup butter unsalted
- 1/4 cup all-purpose flour
- 1 cup chicken broth low-sodium
- 1 1/2 cups milk I used 2%
- 5 ounces gouda cheese shredded
- 3 ounces cheddar cheese shredded
- salt
- black 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
- Adjust the roux consistency to about that of melted peanut butter for optimal sauce thickness, adding more butter or flour as needed and cooking for 3 minutes after adjustments.
- Store leftovers in an airtight container refrigerated up to 3 days; freezing may affect texture.
- Reheat gently on the stove over low heat with a splash of milk or in short microwave bursts, stirring to prevent drying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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