Mac N' Cheese W/ Smoked Bacon Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 cup elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Drain and reserve 1/4 cup of the pasta cooking water. Set pasta aside.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns a pale golden and loses the raw flour smell.

Add milk

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. If the sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Flavor and cheese

Lower heat to low. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp smoked paprika. Remove saucepan from heat and stir in 1.5 cups shredded sharp cheddar, 1/2 cup shredded fontina, and 1/4 cup grated Parmesan in small additions, stirring until smooth and fully melted. Taste and adjust seasoning.

Combine with pasta

Fold the drained pasta into the cheese sauce until evenly coated. If sauce needs thinning, add additional reserved pasta water 1 tbsp at a time. Transfer mac and cheese to an oven-safe dish (approx. 8x8-in or similar).

Prepare and bake bacon

Preheat oven (or wood-fired oven if available) to 400°F / 200°C. Line a baking sheet with foil. Lay 6 slices thick-cut smoked bacon in a single layer. If using, sprinkle 1 tbs brown sugar evenly and grind 1/4 tsp black pepper over the slices. Bake for 12–18 minutes until crisped and caramelized, turning once halfway through for even cooking. Remove bacon and drain on paper towels, then chop into 1/2-inch pieces.

Top mac and cheese

Scatter about two-thirds of the chopped bacon evenly over the mac and cheese in the baking dish, reserving a little for garnish.

Toss 1/2 cup panko breadcrumbs with 1 tbs melted butter and 1 tbs grated Parmesan. Sprinkle mixture evenly over the top of the mac and cheese and bacon so the breadcrumbs form a crunchy topping during baking.

Bake the assembled dish in the preheated 400°F / 200°C oven (or wood-fired oven set to comparable heat) for 12–15 minutes until the topping is golden, the sauce is bubbling around the edges, and breadcrumbs (if used) are toasted.

For an extra smoky char (optional): run the dish under the broiler for 1–2 minutes, watching closely to prevent burning, to achieve a lightly browned top.

Remove from oven and let rest 5 minutes. Sprinkle remaining chopped bacon and 1 tbs chopped chives over the top.

Serve hot with sliced house focaccia and 1/2 cup pizza sauce on the side for dipping. Provide a spoon for scooping and pieces of focaccia for spreading.