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Bacon Mac N Cheese


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Description

Bacon Mac N Cheese is pure decadence. A creamy sauce of heavy cream, sharp cheddar, white cheddar and mozzarella cheese is melted together until smooth, folded with crispy bacon pieces and pasta shells. Every crevice of every shell is filled with a cheese sauce so good you’ll want to lick the spoon. Additional cheese is sprinkled on top and then baked until bubbly and perfect.


Scale

Ingredients

  • 1 pound bacon, cut into 1/2 inch pieces
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 2 cups milk
  • 8 oz mild cheddar cheese, shredded
  • 8 oz monterey jack cheese, shredded
  • 4 oz sharp white cheddar cheese, shredded
  • 16 oz medium macaroni shells, cooked according to package instructions

Instructions

  1. Preheat your oven to 350 degrees. In a large, oven-safe sauté pan, cook the bacon pieces over low-medium heat until crispy, about 8-10 minutes. Transfer the bacon to a plate lined with a paper towel. Reduce the heat to low and remove additional bacon grease to leave roughly 2 tablespoons left in the sauté pan.
  2. Whisk the flour into the bacon grease until smooth. Quickly whisk in the heavy cream and milk and continue to whisk until smooth. Whisk in all of the shredded cheeses, saving about a 1/2 cup of cheeses to sprinkle on the top later. Slowly bring the cheese sauce to a simmer, being careful to not allow it to boil.
  3. Fold the cooked macaroni shells into the cheese sauce along with all but 1/4 of the bacon pieces to save for topping. Mix together until combined. Sprinkle the top of the macaroni with the remaining leftover cheese and bacon pieces and bake for about 20 minutes, or until the cheese is bubbly and golden brown on top. Enjoy!

Notes

  • If you don’t have an oven-save skillet or sauté pan, you can prepare everything above in a sauté pan and then pour it into a 9×13 baking pan and then top it with the cheese and bacon and bake.
  • Any short pasta shape will work, but shells are my favorite for holding all that cheese sauce!
  • If your cheese sauce gets too thick, slowly add additional milk until desired consistency is achieved.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

    • KJ

      Thank you so much!

      Reply

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