Real Recipes From Real Home Cooks ®

mac & cheese with bacon

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Mac and cheese is one of life's ultimate comfort foods. Add some bacon and other goodies and you will be in heaven! This recipe is unique in that you don't boil the macaroni beforehand. It will cook in the oven. Recipe & photo: 11-20-14

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For mac & cheese with bacon

  • 6 oz
    bacon, cut crosswise into 1/4-inch-thick strips
  • 1 sm
    leek, halved lengthwise and thinly sliced
  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1 tsp
  • 1 c
  • 1/2 c
    heavy cream
  • 1/2 c
    grated aged gouda
  • 1/2 c
    grated fontina
  • 1/2 c
    grated extra-sharp cheddar
  • 2 Tbsp
    chopped flat-leaf parsley
  • 8 oz
    elbow macaroni, uncooked

How To Make mac & cheese with bacon

  • 1
    In a large saucepan, cook the bacon over medium heat, stirring often, until crisp, about 5 minutes; drain. Pour off all but 1 Tbsp. of the drippings. Add the leek and cook, stirring often, until tender, about 5 minutes. Add the butter; stir to melt.
  • 2
    Add the flour and 1 tsp. salt, season with pepper and stir for 1 minute. Whisk in the milk, cream and 2 cups of water. Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
  • 3
    In a large bowl, combine the cheeses. Stir 1 cup of the cheese mixture, the reserved bacon and the parsley into the sauce.
  • 4
    Place the uncooked macaroni into an 8-by-8-inch baking dish. Top with the sauce, and stir to coat the pasta. Sprinkle with the remaining 1/2 cup cheese. Bake in a preheated 350º oven until sauce bubbles and pasta is tender, about 25-30 minutes. Let rest for 10 minutes before serving.