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Bacon Mac and Cheese
Bacon Mac and Cheese is the ultimate comfort food: a grown up version of the classic childhood dish we all know and love. It's rich, hearty and full of creamy, craveable flavor!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Bake Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Entree, Side Dish
Cuisine:
American
Servings:
12
Author:
Julie Blanner
Ingredients
Pasta
16
ounces
pasta
Bacon
6
slices
bacon
or bacon pieces
Crumb Topping
1½
cups
panko breadcrumbs
4
tablespoons
butter
melted or olive oil or canola oil
½
cup
parmesan
grated
Sauce
6
tablespoons
butter
1
tablespoon
minced garlic
⅓
cup
all purpose flour
3
cups
whole milk
1
cup
heavy cream
4
cups
cheddar cheese
shredded
2
cups
gruyere
shredded
1½
teaspoons
onion powder
¼
teaspoon
paprika
salt and pepper
to taste
Instructions
Preheat oven to 350°F. Grease 9x13 casserole dish.
In a skillet, fry bacon. Cut into bits.
Bring a large pot of salted water to a boil. Add pasta. Prepare noodles al dente. Drain, drizzle with oil to prevent sticking and set aside.
In a small bowl, combine panko, butter or oil and parmesan. Set aside.
Melt butter in large saucepan or dutch oven over medium heat. Add garlic and sauté 1 minute.
Whisk in flour. Whisk continuously until golden, about 1 minute.
Gradually whisk in milk and heavy cream until smooth. Whisk about 5 minutes.
Add onion powder, paprika and pepper.
Remove from heat. Gradually whisk in cheeses until smooth.
Fold in bacon and pasta. Stir until well combined. Transfer to casserole dish or bake in dutch oven.
Spread panko mixture evenly over the top.
Bake approximately 30 minutes or until bubbly and golden brown.
Video
Notes
Make In a Slow Cooker
Eliminate heavy cream and add 1 can evaporated milk.
Whisk milk, flour and seasonings in a 5-6 quart slow cooker.
Add uncooked pasta and 4 cups of shredded cheese.
Cook on low until pasta is tender, approximately 3 to 4 hours.
Meanwhile, fry bacon and cut into bits.
Fold in bacon and top with remaining cheese.
Cover and cook until cheese is thoroughly melted.
How to Store
Room Temperature
- Don't leave out more than two hours.
Refrigerate
- Store in an airtight container up to three days refrigerated. Add a touch of heavy cream or milk to reheat.
Freeze
- Store in an airtight container up to three months in the freezer. Transfer to refrigerator to thaw before reheating.
Nutrition
Calories:
679
kcal
|
Carbohydrates:
41
g
|
Protein:
28
g
|
Fat:
45
g
|
Saturated Fat:
26
g
|
Cholesterol:
132
mg
|
Sodium:
624
mg
|
Potassium:
278
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1321
IU
|
Vitamin C:
1
mg
|
Calcium:
652
mg
|
Iron:
1
mg