Bacon Mac and Cheese
Author: 
 
Ingredients
  • Béchamel sauce:
  • ¼ cup bacon fat
  • ¼ cup flour
  • 3 cups warm whole milk
  • salt and pepper
  • Mac n' cheese:
  • 1 package apple smoked bacon (about 12 ounces)
  • 1 pound pasta (recommended Conchiglie or big shells)
  • 1 teaspoon of dry mustard
  • ½ teaspoon cayenne pepper
  • 2¼ cups grated sharp cheddar cheese
  • 1¼ cup of gruyere cheese
  • 1½ cup parmesan romano or parmesan
  • 1 cup warm milk
  • ¼ cup heavy cream
  • 1 cup panko bread crumbs
  • 2½ tablespoons butter
  • 2 tablespoons chopped fresh parsley
Instructions
  1. prep all cheeses and chop parsley
  2. preheat oven to 400 degrees
  3. cut bacon into small square pieces removing some of the fat if needed
  4. cook in large skillet until crispy
  5. while bacon is cooking start water for noodles and warm milk in small sauce pan
  6. remove bacon from the pan set aside on paper towel
  7. use the same pan with the bacon fat to start the béchamel sauce
  8. Add noodles to salted boiling water and cook until al dente
  9. whisk in the flour and cook stirring continuously to avoid browning takes approx. 2 min
  10. add 3 cups of the hot milk slowly while stirring and bring the sauce to a boil
  11. add the salt and pepper to taste
  12. reduce the heat to med low and cook 2-3 more minutes
  13. over low heat stir in dry mustard and cayenne pepper
  14. gradually add cheddar gruyere and 1 cup of parmesan romano cheese stirring constantly until all the cheese is melted
  15. add the additional cup of milk and ¼ cup of heavy cream
  16. add the pasta to the béchamel and stir to coat evenly
  17. transfer to a 9x13 baking dish
  18. in small bowl mix panko bread crumbs butter and chopped parsley
  19. sprinkle over mac n' cheese
  20. sprinkle the top with ½ cup parmesan
  21. cook until golden brown and bubbling about 25 min
  22. top with pieces of bacon
Recipe by Whisking Mama at https://www.whiskingmama.com/bacon-mac-and-cheese/