Cheesy Mac & Bacon Recipe

Cook the pasta

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook until 1 minute shy of package al dente (about 7-8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set pasta aside.

Make a roux

Return the same pot to medium heat and melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1 minute until it forms a lightly golden paste and the raw flour smell is gone.

Add milk and seasonings

Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream, tempered in a thin stream to avoid lumps. Bring to a gentle simmer, whisking frequently until sauce thickens slightly (2-3 minutes). Whisk in 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. If sauce becomes too thick before cheese, stir in up to the reserved 1/4 cup pasta water to reach a saucy consistency.

Melt cheeses into sauce

Lower heat to low. Add 2 tbs softened cream cheese and whisk until smooth. Remove pot from direct heat and stir in 2 cups shredded sharp cheddar and 3/4 cup shredded fontina or Monterey Jack in two additions, stirring until melted and smooth. Taste and adjust seasoning with a pinch of salt if needed.

Cook the bacon

While you made the sauce, if not already cooked, place 6 slices thick-cut bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 10-12 minutes). Transfer to a paper-towel-lined plate and when cool, chop into 1/2-inch pieces. Reserve about 1 tbs bacon fat in the skillet; discard excess or save for another use.

Sauté aromatics

Heat the reserved 1 tbs bacon fat (or 1 tbs butter if preferred) over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Remove from heat and fold in the chopped bacon and 2 tbs thinly sliced fresh chives.

Combine with pasta

Return the drained pasta to the pot with the cheese sauce. Fold in the bacon-onion mixture until evenly distributed. If the mixture looks thick, add up to the reserved 1/4 cup pasta water, 1 tbsp at a time, to loosen it for easier assembly.

Prepare breadcrumb topping

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tbs finely grated Parmesan, and 1 tbs melted butter. Stir until crumbs are evenly coated.

Form hand-held pockets (2-4 servings)

This recipe yields about 3-4 small hand-held portions depending on size. Lightly oil a baking sheet or line with parchment. Using an ice-cream scoop or 1/2-cup measure, portion the cheesy mac mixture into 3-4 mounds spaced apart. If you prefer a sealed hand-held (like a stuffed bun), you can wrap portions in pre-made puff pastry or biscuit dough: roll dough, place 1/2 cup mac in center, fold and seal edges, brush with oil and sprinkle breadcrumb topping. Alternatively bake mounds as open-topped crispy mac cups.

Bake until golden

Preheat oven to 400°F (200°C). If using sealed pastry pockets, place them on the prepared sheet, brush lightly with vegetable oil or spray, and sprinkle breadcrumb mixture on top. Bake for 15-20 minutes until pastry is golden and breadcrumbs are crisp. If baking open mounds to brown the top, bake 12-15 minutes until edges are bubbling and tops are golden. For an extra-crispy bottom, place on a preheated baking sheet.

Finish and serve

Remove from oven and let rest 3-5 minutes. Garnish with additional chopped chives. Serve warm as a hand-held comfort snack.