Be sure to try my Chili Mac and my Chicken Mac and Cheese recipes next!
Bacon Mac and Cheese
Warning: It is a little difficult to control yourself around this meal. This is definitely the best mac and cheese I’ve ever had in my life. I can see this being a specialty in a restaurant, people would come from far and wide to have a taste of this, and you can create it right in your own kitchen! The caramelized onions, gruyere cheese, and hickory smoked bacon give this the gourmet flair that leaves you wanting more, while the cheddar and the Parmesan round everything out to create the creamiest, most flavorful cheese sauce you’ve ever had. Now that we’re all hungry, scroll down to see how this is made, read through my PRO tips to ensure you have the creamiest cheese sauce, check out the storage information and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the onions into even, 1/4-inch slices and toss in heated olive oil/butter. Caramelize slowly over medium/low heat. Remove and set aside.
Cook bacon until crispy in a large skillet while the onions caramelize. Remove and set aside. Reserve 4 Tbsp. bacon drippings and heat them in the same skillet. Add flour and whisk for 2 minutes. Add the heavy cream and milk in splashes, stirring continuously.
Add the seasonings and hot sauce. Bring to a boil, then reduce to a simmer. Separately, boil the pasta until just al dente and drain. Reduce heat to low and gradually stir in the shredded cheese. Add the caramelized onions and stir to combine.
Add the cooked pasta and stir to combine. Garnish with bacon and parsley.
Storage
Store in an airtight container and refrigerate for up to 3 days. This mac and cheese doesn’t freeze/reheat back to it’s original consistency, but that doesn’t stop me from freezing it for easy microwavable lunches.
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This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Box Cheese Grater– Always shred your cheese from a block. Packaged shredded cheese doesn’t melt nearly as well. Pasta Strainer– This is the one I have and love.
