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Smoky Bacon Mac & Cheese

An ultra-creamy, glossy stovetop mac and cheese loaded with crispy bacon and a hint of smoke. The ultimate comfort food ready in 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Bacon
  • 1 lb pasta shells or pipe rigate
  • 8-10 slices thick-cut bacon chopped
Cheese Sauce
  • 4 tbsp unsalted butter
  • 2 tbsp bacon grease reserved from cooking bacon
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese freshly shredded
  • 1 cup Gruyère or Monterey Jack freshly shredded
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 pinch salt and pepper to taste

Equipment

  • Large Pot
  • Dutch Oven or Deep Pan
  • Whisk
  • Cheese Grater

Method
 

  1. In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon, keeping 2 tbsp of grease in the pot.
  2. Boil pasta in salted water in a separate pot to al dente (1 min less than package). Drain and set aside.
  3. Add butter to the pot with bacon grease. Once melted, whisk in flour and cook for 1-2 minutes until golden.
  4. Slowly pour in milk and heavy cream while whisking constantly to prevent lumps.
  5. Add smoked paprika, garlic powder, onion powder, salt, and pepper. Simmer for 5-7 mins until thickened.
  6. Reduce heat to low. Stir in shredded cheeses one handful at a time until smooth and glossy.
  7. Add cooked pasta to the sauce and toss to coat evenly.
  8. Fold in half the bacon bits. Serve immediately topped with remaining bacon.

Notes

Always grate your own cheese for the smoothest sauce.