Macaroni and Cheese with Bacon and Gruyère
User Reviews
5
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Prep Time
35 mins
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Cook Time
25 mins
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Servings
8 servings
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Macaroni and Cheese with Bacon and Gruyère
Description
Macaroni and Cheese with Bacon and Gruyère starts with boiling pasta just until very al dente, then transferring it to a baking dish. Bacon is cooked until crisp and chopped into small pieces, adding smoky, savory notes. The cheese sauce is made by sautéing shallots and thyme in butter, then incorporating flour to create a roux. Slowly whisking in whole milk allows the sauce to thicken; seasoning with brown sugar, salt, pepper, cayenne, and nutmeg fine-tunes the flavor profile.
The cheese blend of sharp white cheddar, Gruyère, and additional sharp cheddar melts into a creamy, flavorful sauce that coats the pasta. Adding heavy cream enriches the sauce’s texture. Topping the dish with panko breadcrumbs tossed in olive oil results in a golden, crisp crust after baking at 375°F. The combination of creamy cheese, tender pasta, smoky bacon, and crunchy topping delivers a satisfying balance of textures.
Serve as a hearty main or side dish. The richness and complexity of the cheese sauce make this version stand out. Ensure the pasta remains slightly firm to support the baking process without becoming mushy. The fresh thyme and shallots add aromatic depth that complements the cheeses and bacon.
Ingredients
- 1 pound shellbows pasta
- 1 pound Bacon
- 4 and 1/2 Tablespoons butter unsalted
- 3 hallots diced
- 2 and 1/2 teaspoons thyme chopped, fresh
- 1/4 cup (30 grams) all-purpose flour
- 3 and 3/4 cups milk whole
- 1 teaspoon light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup heavy cream
- 8 ounces extra sharp white cheddar cheese grated
- 6 ounces gruyere cheese grated
- 4 ounces sharp cheddar cheese grated, orange variety optional for hue
- 1/2 cup panko bread crumbs
- 1 Tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees (F). Lightly grease a 3-quart baking dish and set side until needed.
- Bring a large pot of water to a boil over high heat. Add the salt and shellbows and cook for 6 minutes. The pasta will be very al dente. Pour pasta into prepared baking dish and set aside until needed.
- In a large skillet over medium-heat, cook the bacon until crispy on both sides, about 4 to 5 minutes per side. Remove from heat and place on a paper towel lined plate. Blot any excess oil with a paper towel, then chop into small bits. Set aside.
- In a large pan, melt the butter over medium-heat. Add in the chopped shallots and thyme and cook, stirring frequently, for 5 to 6 minutes, or until softened and nearly translucent.
- Sprinkle in the flour, and stirring constantly, cook for 1 minute. Slowly pour in the milk, whisking constantly as you add.
- Cook, whisking constantly, until the mixture begins to thicken, about 5 minutes. Whisk in the brown sugar, salt, pepper, cayenne pepper, and nutmeg.
- Remove the pan from heat. Immediately stir in the heavy cream, then add the extra sharp white cheddar, gruyère, sharp cheddar. Fold in half of the chopped bacon.
- Pour sauce over cooked pasta and stir gently to combine.
- In a small bowl combine the bread crumbs and olive oil, mixing well until the bread crumbs are evenly coated in the oil. Sprinkle on top of the macaroni and cheese.
- Place the baking dish in the preheated oven and bake for 20 minutes. Sprinkle the top with remaining bacon and bake for an additional 5 minutes. Serve warm!
User Reviews
Overall Rating
5
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