Quadruple Cheese Macaroni with Smoky Bacon

Alexa Mogan


Made this for Easter 2 years ago and it was a hit! Rich and creamy and absolutely wonderful! This is sure to please at your next holiday dinner or just for dinner :)

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1 lb
rotini pasta
1 lb
applewood smoked bacon
4 Tbsp
butter, divided
3 Tbsp
all purpose flour
2 c
whole milk
1 tsp
onion flakes
3/4 tsp
1/2 tsp
garlic powder
1/4 tsp
8 oz
extra sharp shredded cheddar cheese
4 oz
shredded monterey jack cheese
4 oz
shredded mozerella
8 slice
american cheese
3 Tbsp
panko bread crumbs

Directions Step-By-Step

Preheat oven to 350. Spray a 3 quart baking dish that can also withstand the broiler, with cooking spray. Bring a pot of water to a boil for the pasta. Cook according to directions and drain.
Cook bacon until crisp and transfer to a dish with paper towels to drain. Pour out the bacon drippings, reserving 2 tablespoons in the pan, and add 1 tablespoon of butter.
Whisk flour into the butter/bacon fat until smooth and cook until the flour taste is removed, about one minute. Stir in onion flakes, garlic powder, salt, and pepper. Bring to a boil and reduce heat, simmering about 2 minutes. Toss together the shredded cheeses. Remove sauce from heat and whisk in the American cheese slices and about 1 1/2 cups of the shredded cheese mixture. Toss the bacon with the remaining shredded cheese.
Combine the cooked pasta with the cheese sauce. Pour half of it into the baking dish. Sprinkle with a heavy handful of the bacon-cheese mixture. Repeat with one more layer. Melt 3 tablespoons of butter and combine with the bread crumbs. Sprinkle over top. Bake for 20 minutes and then broil for 3-5 minutes to get the top nice a bubbly brown.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Southern
Hashtags: #cheese, #macaroni, #bacon