BLT Mac n Cheese

Lynnda Cloutier


Sinfully delightful, this mac n cheese has an elegant twist. Beast of all there’s no need to heat up the oven. source unknown

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20 Min


15 Min


Stove Top


8 oz. dry elbow macaroni
4 strips thin sliced bacon, diced
2 tbsp. minced shallots
3 tbsp. flour
1/4 cup dry white wine
1 1/2 cups 2 % milk, warmed
4 oz sharp cheddar cheese, shredded
2 oz. smoked gouda cheese, shredded
1/2 tsp. dijon mustard
2 tbsp. dry white wine
tabasco sauce, salt, pepper to taste
1 roma tomato, seeded and diced
2 tbsp. minced fresh parsley

Directions Step-By-Step

Cook macaroni in pot of boiling salted water as pkg. directs. Drain.
Cook bacon in medium pan til crisp. Transfer bacon to a paper towel lined plate; reserve drippings. Add shallots to drippings and cook over medium heat til softened, 30 seconds.
Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate, then stir in cheddar, gouda and Dijon mustard til cheeses are melted. Stir in 2 Tbsp. wine and season with Tabasco salt and pepper. Stir in macaroni and divide between two serving dishes. Mix tomato, parsley and bacon, Garnish each serving with tomato topping. Serves 2

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American