Mac and cheese is already a pretty perfect food, but sometimes you just feel like gilding the lily. Should you find yourself wanting to up your mac and cheese game, I’m here to tell you that bacon is the answer.
This classic mac and cheese is loaded with bacon flavor, thanks to a combination of bacon fat and crispy bacon. It’s stick-to-your-ribs food that’s both comforting and a crowd-pleaser.
- Plenty of bacon. Don’t be skimpy! You need 12 ounces to get enough bacon-y flavor. I prefer regular over thick-cut here because the bacon cooks up thin and crispy, which is a nice contrast to the soft, cheesy pasta. And we’re not wasting the precious bacon fat. It serves as the base for the cheese sauce.
- A combination of cheeses. Although cheddar and bacon is a classic combo, using some Monterey Jack in addition to the cheddar keeps the sauce smooth and creamy.
- The remaining sauce ingredients. You’ll also need milk, flour, mustard powder, and salt to make the sauce.
- Macaroni. And of course, macaroni! Go with the classic shape, or small shells work great, too.
What to Serve With Bacon Mac and Cheese
This rich dish calls for something green on the side. Go with a salad dressed in a light vinaigrette to counteract all the cheesiness, or some sautéed green beans.Bacon Mac and Cheese
Serves 6 to 10- 12 ounces sliced bacon (9 to 12 slices, not thick-cut)
- 1 pound dried elbow macaroni
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground mustard powder
- 5 cups whole or 2 percent milk
- 3/4 teaspoon kosher salt, plus more for the pasta water
1. Bring a large pot or Dutch oven of heavily salted water to a boil over high heat.
2. Meanwhile, cut 12 ounces sliced bacon crosswise into 1/2-inch pieces. Place in a large frying pan and use your hands to separate any large clumps of bacon. Cook over medium heat, stirring occasionally, until browned and crisp, 10 to 14 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Pour 1/3 cup of the bacon fat into a heatproof measuring cup and discard any remaining fat or save for another use.
3. Add 1 pound dried elbow macaroni to the boiling water and cook according to package directions until al dente. Meanwhile, grate 8 ounces sharp cheddar cheese and 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups each).
4. When the pasta is ready, drain. Dry off the pot and add the reserved 1/3 cup bacon fat. Heat over medium-high heat until shimmering. Add 1/3 cup all-purpose flour and 1 1/2 teaspoons ground mustard powder and cook, whisking constantly, until fragrant and darkened in color, about 1 minute.
5. While whisking constantly, slowly pour in 5 cups whole or 2 percent milk. Bring to a full simmer, whisking often. Reduce the heat to medium and simmer, whisking frequently, until thickened slightly, about 2 minutes. Add the cheeses and 3/4 teaspoon kosher salt, and whisk until melted and smooth.
6. Add the macaroni and cook, stirring often, until heated through and bubbling, 2 to 4 minutes. Remove from the heat. Add half of the bacon and stir to combine. Taste and season with more kosher salt as needed. (If you’d like a thicker sauce, let sit for 2 to 5 minutes for it to thicken up.) Top with the remaining bacon.
Make ahead: The bacon and cheese sauce can be cooked up to two days ahead. Once cooled, refrigerate in separate airtight containers. Rewarm the cheese sauce in the pasta pot before adding the cooked pasta.
Storage: Leftovers can be refrigerated in an airtight container for up to four days.
