Bacon Mac and Cheese
When I told Warren I was making Bacon Mac and Cheese for supper one night.. he thought he died and went to heaven. This Southern boy loves him some bacon.
This is really my basic Mac and Cheese recipe with bacon... easy to make... and always a hit.
You can be flexible on quantities here… I used 6 thick slices of bacon… I wouldn’t use less than 4… and next time I will use 8 since my taste tester said it could use more…. so you decide how much bacon flavor you want.
Make the bacon in the oven... it's so easy... and no messy stove or pan to clean. Line the baking pan with thick foil and after cooling just throw it away... you will never make bacon in a skillet again... trust me. Click here for the "how-to".
Cook the bacon until it's cooked but still a little pliable... I don't make it until it's crispy... you can... but I think softer pieces in the mac and cheese is better.
I used whole milk, if you use non-fat or 1% milk… start making the sauce with 2 cups… and add more until you get the sauce to the thickness you prefer.
I used cheddar cheese… you can use shredded Colby Jack cheese or some American.
Do not salt the sauce ... the bacon will add more than enough salt.
I made it in individual bowls... or you can make one large dish.. either way...
This makes about 6 good sized servings.
I served a small salad with it and it was perfect.
Recipe: Bacon Mac and Cheese
All you need:
3 cups dry elbow macaroni
4 tablespoons butter or margarine
¼ cup flour
2 ½ cups whole milk
2 cups finely shredded cheddar cheese
6-8 thick slices of bacon, cooked and chopped
Cooking oil spray (butter flavor preferred)
All you need to do:
Preheat the oven to 350 degrees F.
Cook the elbow macaroni in a large pot of boiling water for about 8 minutes or until cooked but still chewy… they will cook more when the casserole bakes. Drain and set aside.
Meanwhile, melt the butter or margarine in a large saucepan. Add the flour and whisk until smooth. Cook for about 2 minutes to cook off the flour taste… make sure the butter doesn’t scorch…whisk constantly… if needed turn the heat down.
Add the milk slowly while whisking… whisk until smooth and sauce begins to thicken.
Add the shredded cheese and whisk until the cheese is completely melted and incorporated.
Add a little more milk if sauce is too thick, whisking constantly. Remove from the heat.
Dump the cooked macaroni back into the pot you cooked it in and add the chopped cooked bacon, mix completely.
Add the sauce and mix completely.
Lightly spray a 7 x 11 or 9 x 13 baking dish with cooking oil spray. You can also make individual servings in small oven proof bowls (like I did this time).
Pour the macaroni mixture into the dish and bake for 30-40 minutes or until bubbly and the top is begins to brown.
Labels: mac and cheese
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