Ah, mac and cheese—it’s like the culinary equivalent of a cozy blanket on a chilly day. Imagine this: the creamy, dreamy cheese sauce, punctuated by crispy, smoky bits of bacon, just like those unexpected plot twists in your favorite binge-worthy series. It’s comfort and surprise all bundled into one, like rediscovering an old song on a random Tuesday.
Steps
- Begin by chopping the bacon into small pieces and cook them in a large pan over medium-high heat until crispy, typically for 4-5 minutes. Once cooked, remove the bacon and drain it on paper towels, retaining 2 tablespoons of bacon fat in the pan.
- Add flour to the reserved bacon fat and whisk it for about 30 seconds until smooth. Pour in the water while continuing to whisk, allowing the mixture to thicken slightly before adding the milk, ensuring it is well combined.
- Mix in the pasta and seasonings, including salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the pot to a simmer and let the pasta cook for 10-12 minutes, stirring occasionally, until it is tender.
- Lower the heat and incorporate the cheddar cheese, stirring continuously until the cheese melts smoothly into the sauce. If the sauce is too thick, gradually add more milk, one tablespoon at a time, to achieve the desired consistency.
- Fold in half of the cooked bacon, mixing it well with the pasta and sauce. Garnish the dish with the remaining bacon and a sprinkle of parsley before serving immediately.
Ingredients
- 12 ounces bacon, chopped
- 2 tablespoons all-purpose flour
- 2 1/2 cups water
- 4 cups whole milk
- 16 ounces uncooked short pasta (such as cavatappi or elbow macaroni)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 4 cups shredded medium or sharp cheddar cheese
- 1 tablespoon chopped fresh parsley
Nutritional Values
Calories: 4064kcal | Carbohydrates: 440g | Protein: 216g | Fat: 192g | Saturated Fat: 128g | Cholesterol: 824mg | Sodium: 6240mg | Potassium: 3008mg | Fiber: 16g | Sugar: 56g | Vitamin A: 7960IU | Calcium: 3976mg | Iron: 13.6mg
FAQ
- What type of pasta works best for bacon mac and cheese?
- While corkscrew pasta like cavatappi is recommended due to its hearty texture, any short pasta such as elbow macaroni will work well in the dish.
- Which cheese should I use for the creamiest mac and cheese?
- Cheddar cheese is ideal for mac and cheese because it melts smoothly and has a flavorful taste. Opt for medium or sharp cheddar, avoiding extra sharp aged varieties that might become oily or separate when melted.
- Can I freeze bacon mac and cheese, and if so, how should it be stored?
- Yes, bacon mac and cheese can be frozen for up to 3 months. To prevent freezer burn, store it in an airtight container or a resealable bag. Thaw it in the refrigerator before reheating.
- What is the best way to reheat mac and cheese?
- Reheat mac and cheese by placing it in a baking dish, covering it, and baking at 350 degrees F for an hour. Afterward, uncover it and continue baking for another 10-30 minutes until it is hot and bubbly.
- Can I use pre-cooked bacon in this recipe?
- Yes, pre-cooked bacon can be used to save prep time. Replace the bacon fat in the recipe with 2 tablespoons of melted butter.
Tips
- Opt for freshly grated cheddar cheese instead of pre-shredded varieties, as the additives in pre-shredded cheeses can prevent smooth melting.
- Consider using whole milk for the creamiest sauce, but half and half or low-fat milk can be substituted if preferred.
- If you’re pressed for time, pre-cooked bacon can be used. Substitute the bacon fat in the sauce with 2 tablespoons of melted butter.
- Garnish your mac and cheese with freshly chopped parsley for a touch of color and flavor. Alternatively, green onions or chives can be used, or you can skip the garnish altogether if desired.
Equipment
- Large Pan or Skillet – A high-quality large pan or skillet to cook the bacon and prepare the entire dish in one pot.
- Whisk – Useful for whisking the flour and liquids to create a smooth sauce.
- Cheese Grater – If you don’t have one already, a cheese grater is essential for grating fresh cheddar cheese.
- Ladle or Stirring Spoon – For stirring the pasta and sauce mixture.
- Measuring Cups and Spoons – Accurate measuring tools for the ingredients.
