Bacon Mac and Cheese Recipe

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Ingredients:

Serving

1/4 cup butter
1/4 cup flour
4 cups whole milk, divided
1/4 tsp nutmeg
1 tsp dry mustard (to taste)
1/4 tsp ground cayenne pepper
salt
fresh ground pepper
2 cups grated sharp cheddar cheese
1 cup grated gruyere cheese
1 cup grated parmesan cheese
1/4 cup heavy cream
1 lb dry pasta ( elbow macaroni, shells , penne , etc.)
1 cup panko breadcrumbs
2 tbsp chopped fresh flat-leaf parsley
1/2 cup parmesan cheese
6 slices bacon, cooked , reserving 1 tbsp rendered bacon fat

Directions:

To Make The Sauce: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add 3 cups of milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, dry mustard, cayenne pepper, salt and black pepper, to taste. Reduce the heat and cook, stirring for 2 to 3 minutes more.
Over low heat, gradually add the Cheddar, Gruyere (or Fontina) and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted. Add the remaining 1 cup of milk and 1/4 cup cream. Taste and adjust the seasonings, if needed. Add the cooked pasta to the sauce mixture and stir to coat evenly (it will be soupy, but will come together). Set aside.
To Make The Rest: Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.
Preheat the oven to 400 degrees F.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 1 tablespoons rendered bacon fat. Crumble the bacon and set aside.
In a small bowl, combine the bread crumbs, chopped parsley and 1 tablespoons of the reserved bacon fat, stirring to coat the bread crumb mixture. Sprinkle the crumb mixture over the top of the macaroni then sprinkle over the crumbs the 1/2 cup Parmesan cheese.
Transfer macaroni to a large (12x14) buttered baking dish (I added the bacon on top at this point). Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	696.63 Kcal (2917 kJ)
Calories from fat	342.71 Kcal
		% Daily Value*
Total Fat	38.08g	59%
Cholesterol	119mg	40%
Sodium	1792.05mg	75%
Potassium	527.53mg	11%
Total Carbs	51.26g	17%
Sugars	5.11g	20%
Dietary Fiber	5.7g	23%
Protein	38.34g	77%
Vitamin C	1.1mg	2%
Vitamin A	0.5mg	18%
Iron	2.1mg	12%
Calcium	634.5mg	63%

Amount Per 100 g
Calories	224.64 Kcal (941 kJ)
Calories from fat	110.51 Kcal
		% Daily Value*
Total Fat	12.28g	59%
Cholesterol	38.37mg	40%
Sodium	577.87mg	75%
Potassium	170.11mg	11%
Total Carbs	16.53g	17%
Sugars	1.65g	20%
Dietary Fiber	1.84g	23%
Protein	12.36g	77%
Vitamin C	0.4mg	2%
Vitamin A	0.2mg	18%
Iron	0.7mg	12%
Calcium	204.6mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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