Bacon Macaroni and Cheese

Bacon-Macaroni-and-CheeseBacon, bacon, bacon.  It’s not something that is always in the fridge here, and when it is, it takes several recipes to use it up.  Frankly, I’d love to consume multiple strips each morning; guilt overrides that.  What to cook with some el tocino?

Four slices are needed for Bacon Mac N’ Cheese.  If ever offered my choice of a last meal, I’d demand a giant serving of really good Mac N’ Cheese accompanied by a chewy cabernet.  And chocolate.  The three C’s.

Larry likes a crunchy top; baking in a wide, flat pan with plenty of surface area achieves that.  He preferred the Ronald Reagan Macaroni and Cheese we had recently, it’s kick of mustard is more to his liking than succulent bacon.  But consider this, if mustard tastes good on a ham and Swiss sandwich, it would probably work in Bacon Macaroni and Cheese.  I’ll try that next time.

Bacon Macaroni and Cheese

  • 1 package (16 oz.) large shell macaroni
  • 4 slices bacon
  • 2 Tbsp. flour
  • 1 cup milk
  • 3 cups grated sharp cheddar cheese, divided (around 3/4 lb.)

Heat the oven to 375 degrees F.   In a large pan of boiling, salted water, cook the macaroni according to package directions to al dente.

Meanwhile, in a large skillet, cook the bacon until crispy.  Remove to a paper towel, save 2 Tbsp. of drippings in the pan.  Add flour to the drippings, cook and stir until bubbly.  Slowly add the milk, bring to a low boil, stir constantly.  Cook and stir 3 to 5 minutes or until thickened.

Stir in 2 1/2 cups of cheese into the thickened milk, stir until melted.  Crumble the bacon and add to cheese mixture.  Add cooked, drained pasta to the cheese mixture and stir until coated.

Spoon into a lightly greased 9 x 13 inch pan or 1 1/2 quart casserole dish.  Top with remaining cheese.  Bake 40 – 50 minutes or until top is golden brown and bubbly (in convection oven, bake approx. 30 minutes).  Serves six.

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{ 5 comments… read them below or add one }

1 Katie July 18, 2012 at 9:01 am

This is in the oven right now! :] I used Turkey Bacon though.

2 Barbara Meltzer February 22, 2010 at 9:30 am

I made this yesterday for a friend and it was a huge hit! I had never thought about using bacon in mac and cheese and it added a great flavor to an already tasty dish.

Thanks, Patti.

3 allthingsjennifer July 29, 2009 at 3:34 pm

Bacon takes a while to use up? Not in my world!

4 Debora Easton July 24, 2009 at 6:49 pm

Patti, My family has been making a Mac-n-
Cheese for years with bacon & whole canned tomatoes – it’s so yummy! Sharp Cheddar is a must – with lots of black pepper. I’m going to try your way with the flour in the drippings, milk and melted cheese. May be even better! Feel free to experiment yourself!

5 Robin Kline July 24, 2009 at 10:32 am

Patti–our favorite French brasserie here in Des Moines does a macaroni gratin that’s to die for–like yours here! A real fave. I like a good balance of crunchy top and very creamy interior.
Don’t need to have a half pound; one slice adds molto flavor!

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