Hickory Smoked Bacon Mac & Cheese Recipe
Original Mac & Cheese with Bavaria Kitchen's hickory smoked bacon.
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Ingredients
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Pasta & Cheese Sauce
Hickory Smoked Bacon & Topping
Finishing & Serving
Method
Pasta & Cheese Sauce
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt (and 1/2 tsp olive oil if desired). Add 1 cup elbow macaroni and cook until very al dente (about 1–2 minutes less than package instructions), approximately 6–7 minutes. Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.
- 2
Make roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden.
- 3
Add milk and cream
Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a small splash at a time to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer over medium-low heat. Cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. If sauce becomes too thick, whisk in up to 1/4 cup of the reserved pasta water to loosen.
- 4
Season and finish sauce
Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 3/4 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Gradually fold in 1.5 cups sharp cheddar, 1/2 cup medium cheddar, and 1/4 cup gruyère (if using), stirring until melted and the sauce is silky. Taste and adjust seasoning with salt and pepper as needed.
- 5
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and gently fold to coat evenly. If the mixture seems too thick, add 1–2 tbs of reserved pasta water until you reach a creamy consistency. Remove from heat and keep warm.
Hickory Smoked Bacon & Topping
- 6
Cook bacon
While the sauce is finishing, heat a skillet over medium heat. Add the 6 slices of hickory smoked bacon and cook until crisp and browned, about 6–9 minutes, turning occasionally for even cooking. Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve 1 tbs of the rendered bacon fat (optional) to stir into the mac & cheese for extra smoky flavor.
- 7
Prepare topping
In a small bowl, combine 1/2 cup Panko breadcrumbs, 1/4 cup finely grated Parmesan, and 1 tbs melted butter. Mix until breadcrumbs are evenly moistened. For added crunch and color, stir in 1 tbsp chopped fresh chives (optional).
- 8
Assemble with bacon
Stir the chopped bacon (reserve a tablespoon for garnish) into the macaroni and cheese. If using, stir in the reserved 1 tbs bacon fat now for added smoky depth (omit if you used the butter already or prefer less fat). Transfer the mixture to a lightly buttered 8x8-inch baking dish or individual ramekins.
- 9
Top and bake
Evenly sprinkle the breadcrumb–Parmesan mixture over the mac & cheese. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, until the topping is golden and the edges are bubbly. For an extra crisp, broil on high for 1–2 minutes, watching closely to avoid burning.
Finishing & Serving
- 10
Garnish and serve
Remove the mac & cheese from the oven and let rest for 5 minutes. Sprinkle the reserved chopped bacon and additional chopped chives over the top. Serve warm.