Ultimate Bacon Mac and Cheese
This bacon macaroni and cheese recipe is the ultimate comfort food. There isn't just bacon sprinkled into the mac; bacon is incorporated into every part of it! From the garlic panko breadcrumbs to the smoked cheddar-gouda cheese sauce, this is the best bacon mac and cheese, period!
Servings: 8 servings
Calories: 532kcal
Ingredients
- 12 ounces thick-cut bacon
- 16 ounces uncooked short pasta
Garlic-Herb Panko Breadcrumbs
- 3 garlic cloves peeled and smashed
- 2 teaspoon dried Italian herbs
- 1 cup panko bread crumbs
Cheese Sauce
- 4 tablespoon flour
- 4 cups whole milk
- 3 teaspoon chicken bouillon base optional
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground mustard seed powder or ½ teaspoon dijon mustard
- 1 teaspoon freshly cracked black pepper
- 2 cups gruyere cheese shredded
- 1 cup smoked cheddar cheese shredded
- 1 cup gouda cheese shredded
Instructions
- Place the bacon in a large frying pan over medium-high heat. Cook until crispy, about 4-5 minutes. Remove the bacon from the pan and drain on paper towels. Once cool, chop the bacon into bite-sized pieces.
- Pour half of the bacon fat into a large dutch oven pot and leave the other half in the frying pan. Over medium heat, toast the garlic, Italian herbs, and panko bread crumbs until the breadcrumbs turn toasty brown and the mixture is fragrant. Put the breadcrumbs into a medium serving bowl and set aside.
- In the large Dutch oven with the bacon fat, turn the heat on to medium heat and add the all-purpose flour. Whisk the flour in and let it cook, whisking constantly, for about a minute to get rid of the raw flour taste.
- Bring a large pot of water to boil. Add the pasta in while cooking the bechamel and cook to package directions.
- Splash in the milk, a small amount at a time, whisking constantly. It will thicken and clump up, but keep adding a small amount of milk (like ¼ cup) at a time until the mixture becomes smooth and liquid. Then pour in the rest of the milk and chicken bouillon base, if using, and whisk to incorporate it.
- Let the bechamel come to a simmer and thicken, whisking occasionally so the sauce doesn't burn at the bottom, for about 5-7 minutes. It'll be the perfect texture when you can dip a spoon in and run a finger down the back of the spoon and the sauce stays separated.
- Add in your kosher salt, garlic and onion powders, smoked paprika, black pepper, and ground mustard seed powder. Taste and add seasoning as desired.
- Take the pot off the heat and whisk in the shredded cheeses, one small handful at a time. Make sure the cheese is melted in before adding the next handful. Repeat until all cheeses are melted into the sauce.
- Stir in bacon and pasta until thoroughly combined.
- Serve hot with panko breadcrumbs sprinkled generously over the top of each individual serving.
- Store in an airtight food storage container for up to 5 days in the fridge.
Nutrition
Serving: 1g | Calories: 532kcal | Carbohydrates: 32g | Protein: 30g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 1223mg | Fiber: 2g | Sugar: 6g