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

☆☆☆☆☆ 0 votes
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


1Cook macaroni in pot of boiling salted water as pkg. directs. Drain.
2Cook 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.
3Whisk 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 BLT Mac n Cheese

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