Smoked Bacon Four Cheese Macaroni
Smoked Bacon Four Cheese Macaroni
Ingredients
For the Macaroni and Bacon
- 1 pound elbow macaroni
- 8 ounces smoked bacon, diced
For the Four Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, divided
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the diced smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the skillet, discarding the rest.
⏱️ 10 min
- 3
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (slightly firm to the bite). Drain well and set aside.
⏱️ 8 min
- 4
While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 5 min
- 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5 to 7 minutes. Bring to a gentle simmer, then reduce heat to low.
⏱️ 7 min
- 6
Remove the saucepan from the heat. Stir in the shredded sharp cheddar, Gruyere, Monterey Jack, and 1/4 cup of the freshly grated Parmesan cheese. Add the Dijon mustard, freshly grated nutmeg, kosher salt, and freshly ground black pepper. Stir until all the cheeses are melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Add the cooked macaroni and about three-quarters of the crispy bacon to the cheese sauce. Stir gently to combine, ensuring all the macaroni is evenly coated.
⏱️ 2 min
- 8
Pour the macaroni mixture into the prepared baking dish. In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup of Parmesan cheese, and the 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the macaroni.
⏱️ 3 min
- 9
Bake for 25 to 30 minutes, or until the macaroni and cheese is bubbly around the edges and the topping is golden brown and crispy. Let it rest for 5 minutes before serving. Garnish with the remaining crispy bacon.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Smoked Bacon Four Cheese Macaroni
Ingredients
For the Macaroni and Bacon
- 1 pound elbow macaroni
- 8 ounces smoked bacon, diced
For the Four Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, divided
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the diced smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the skillet, discarding the rest.
⏱️ 10 min - 3
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (slightly firm to the bite). Drain well and set aside.
⏱️ 8 min - 4
While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Do not let it brown.
⏱️ 5 min - 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5 to 7 minutes. Bring to a gentle simmer, then reduce heat to low.
⏱️ 7 min - 6
Remove the saucepan from the heat. Stir in the shredded sharp cheddar, Gruyere, Monterey Jack, and 1/4 cup of the freshly grated Parmesan cheese. Add the Dijon mustard, freshly grated nutmeg, kosher salt, and freshly ground black pepper. Stir until all the cheeses are melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Add the cooked macaroni and about three-quarters of the crispy bacon to the cheese sauce. Stir gently to combine, ensuring all the macaroni is evenly coated.
⏱️ 2 min - 8
Pour the macaroni mixture into the prepared baking dish. In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup of Parmesan cheese, and the 2 tablespoons of melted unsalted butter. Sprinkle this mixture evenly over the top of the macaroni.
⏱️ 3 min - 9
Bake for 25 to 30 minutes, or until the macaroni and cheese is bubbly around the edges and the topping is golden brown and crispy. Let it rest for 5 minutes before serving. Garnish with the remaining crispy bacon.
⏱️ 30 min•🌡️ 375