Bacon Mac and Cheese Recipe
Creamy and rich mac and cheese with beautiful bites of crumbled bacon
Servings: 6 people
- 1 lb elbow macaroni
- 1 tbsp salt
- 1 lb bacon diced
- 4 tbsp butter divided use
- 6 tbsp flour all-purpose
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/4 tsp red pepper flakes
- 4 cups milk
- 1 cup heavy cream
- 2 cups colby jack cheese shredded
- 2 cups sharp cheddar cheese shredded
- 1/2 cup mozzarella shredded
In a large pot bring 4 quarts of water to a boil over high heat. Add 1 tbsp salt and the macaroni to the water and stir to prevent the noodles from sticking. Cook according to package directions, then drain. Preheat oven to 425 degrees F.
While the noodles are cooking, prepare the sauce. In a large skillet, cook bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel.
Add 2 tbsp butter the the hot bacon grease and stir until melted. Add in the 6 tbsp flour and cook over medium heat.
Cook the flour mixture for 5-6 minutes or until the flour has begun to brown. Stir in the milk and cream and return to a boil.
Turn off the heat and stir in the red pepper flakes, salt, and cracked black pepper.
Reserve 1/2 cup of each of the jack and cheddar cheeses and set aside with the mozzarella. Stir the rest of the jack and cheddar cheese into the sauce. and whisk until the cheese is melted.
After draining the cooked noodles, return them to the large pot. Pour the cheese sauce over the noodles and stir in half of the cooked bacon.
Use the remaining 2 tbsp butter to coat the sides and bottom of a 9x13 baking dish. Pour the mac n cheese from the large pot into the baking dish.
Top with the remaining jack, cheddar, and mozzarella cheese and sprinkle on the remaining bacon crumbles.
Place in the oven for 20 minutes or until the sides are bubbling and the cheese is melted and starting to brown.