The New Englander ( Mac and Cheese)

Samantha Jacobs


I just entered this into a state-wide mac and cheese cook-off, and it went over really well, the crowd was crazy about it, some people even coming back for thirds. =) This hits the sweet and salty craving right where it counts! I hope you enjoy this as much as I do, and this brings you a little taste of New England.


☆☆☆☆☆ 0 votes

1 Hr 30 Min
1 Hr


  • 1 lb
    cavatappi pasta
  • 6 pkg
    cabot vermont sharp cheddar cheese (8oz each)
  • 1 stick
  • 2 can(s)
    evaporated milk, 12 oz each
  • 2 can(s)
    campbells chedder cheese soup, 10.75 oz
  • 1 lb
    bacon (preferably nh made)
  • 2 large
    yellow onions, julienned
  • 10 oz
    nh maple syrup
  • 1 Tbsp
    each, salt and pepper.

How to Make The New Englander ( Mac and Cheese)


  1. Preheat oven to 375
  2. Cook pasta according to pasta directions just until done - You don't want it mushy, because it will absorb a little of the cheesy liquid in the oven, and strain it and add it back to your pasta pot.
  3. Bake your bacon at 375 on a cookie sheet for about 10-13 min. until JUST crispy but not burned.
  4. Shred your cheese with a grater or food processor with grater attachment OR just dice it up real small so as to melt easily. set it aside. (you can do this while your bacon is cooking, just keep an eye on it! ;) )
  5. Drizzle the bacon with maple syrup and put back in for 3 min. watch it carefully so as not to burn it.
  6. small dice all of your cooked bacon and set aside
  7. take all your onion and add about 2 TBS of butter, and 1/4 tsp of salt and add to a sautee pan. Cook on medium low-medium, stirring every so often until caramelized. (about 30 min). add 2 TBS maple syrup in the last 5 min. of cooking. They should be a dark golden color. Strain all excess grease out of the pan( I threw it in a strainer and pushed the onions down to ensure all the grease was gone.) and set aside with the bacon.
  8. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
  9. Add to cooked pasta.
  10. Add cheese a little at a time, stirring constantly until everything is melted and incorporated.
  11. Bake for 40-45 minutes until Golden brown on top
  12. Serve with Maple Syrup drizzled over the top.
    FOR CROCK POT: Follow directions 1-5, leave your crock pot on low and cook for 4 hours.

Printable Recipe Card

About The New Englander ( Mac and Cheese)

Main Ingredient: Pasta
Regional Style: Southern
Other Tags: For Kids Heirloom

Show 4 Comments & Reviews

20 Holiday Stuffing and Dressing Recipes

20 Holiday Stuffing and Dressing Recipes

We don’t care if you call it stuffing or dressing, Thanksgiving isn’t Thanksgiving without this delicious holiday side dish. While we love mom’s classic recipe, we also can’t wait to try these twists and changes to the stuffing we’ve always known. These dressing recipes will have you coming back for seconds and even thirds!

11 Pumpkin Pie Recipes With a Twist

11 Pumpkin Pie Recipes With a Twist

Pumpkin pie is a classic Thanksgiving dessert. Typically flavored with fall spices (like cinnamon, ginger, nutmeg, and cloves), the custard pie is creamy and luscious. The version most aligned to what we think of pumpkin pie first appeared in Amelia Simmons’ American Cookery cookbook in 1796. Since then, pumpkin pie has evolved. Now, there are […]

20 Thanksgiving Desserts That Aren’t Pie

20 Thanksgiving Desserts That Aren’t Pie

While a slice of pie is the epitome of a Thanksgiving dessert, easily making a pie isn’t in every baker’s wheelhouse. And that’s OK! Thankfully, there are so many delicious desserts that evoke the flavors of Thanksgiving but are easier to make than pie. If you don’t like pie or you just feel like skipping […]