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Homemade Bacon Mac and Cheese
This Bacon Mac and Cheese recipe makes the best, cozy dinner. The bacon and cheese sauce go perfectly with each other.
Equipment
Ingredients
- 1 pound Bacon
- 1 tablespoon Canola oil
- ¼ cup Flour
- 2 cups Milk
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 ounces Process cheese, cut into 1 inch cubes (or 1 cup of any other type of shredded cheese)
- 1 cup Shredded cheddar cheese
- 1 pound Pasta, cooked and drained
Instructions
- In a large pot, prepare pasta according to package directions.
- Meanwhile, in large skillet, heat canola oil over medium-high heat.
- Cut bacon in small pieces and cook in skillet until crispy (about 7 minutes).
- Remove cooked bacon from skilled and drain on paper towels.
- Reserve ¼ cup of bacon fat; discard the rest of the bacon fat.
- Add reserved bacon fat back into the skillet.
- Add flour and stir for one minute until it starts to gets pasty.
- Whisk in the milk. Continue to cook over medium-low heat, whisking occasionally, until the milk begins to thicken — about 5 minutes.
- Add cheese, salt and pepper and stir until cheese is melted.
- Add cooked and drained pasta and stir to combine.
- Stir in cooked bacon
Christina's Notes
- Cook the bacon extra crisp: Crispy bacon holds its texture once mixed into the sauce. Soft bacon disappears into the dish and makes the whole thing feel greasy.
- Cheese: Cheddar brings flavor, but combining it with mozzarella, Monterey Jack, or Gruyère gives you that silky, stretchy sauce. All cheddar alone can turn grainy.
- Warm: Warm the milk before adding it to the roux Cold milk can cause lumps and slow down thickening. Warm milk helps the sauce come together fast and smooth.
- Undercook the pasta slightly: Pull it 1–2 minutes early. It finishes cooking in the sauce and stays tender instead of turning mushy.