Quadruple Cheese Macaroni with Smoky Bacon

Alexa Mogan

By
@AlexaFaith24

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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Method:

Bake

Ingredients

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
salt
1/2 tsp
garlic powder
1/4 tsp
pepper
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

1
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.
2
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.
3
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.
4
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