This rich and indulgent Bacon Mac and Cheese recipe combines the creamy goodness of Gruyere, Cheddar, and Parmesan with crispy, smoky bacon for a savory, irresistible dish. For an extra touch of sweetness and depth, caramelized onions can be added, making this meal a perfect comfort food for family dinners or special gatherings.
Ingredients:
Caramelized Onions (Optional):
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
Mac and Cheese:
- 6 strips thick-cut bacon (hickory smoked recommended)
- 1 lb. medium pasta shells
- ¼ cup butter (optional if not using enough bacon drippings)
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- 1 teaspoon of hot sauce (optional for added spice)
- 1 cup Gruyere cheese, shredded
- 2 cups sharp Cheddar cheese, shredded
- ¼ cup Parmesan cheese, shredded
Instructions:
Caramelized Onions (Optional):
- Prepare Onions: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until the onions are soft and caramelized. Set aside.
Bacon Mac and Cheese:
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until it’s crispy. Remove the bacon and place it on a paper towel to cool, then crumble it. Reserve about ¼ cup of bacon drippings in the skillet (or use butter to make up the difference if needed).
- Cook the Pasta: In a large pot of salted water, cook the pasta shells until al dente according to package instructions. Drain and set aside.
- Make the Roux: In the skillet with bacon drippings (or butter), whisk in the flour over medium heat and cook for 1-2 minutes, until it forms a paste.
- Make the Cheese Sauce: Slowly whisk in the heavy cream and milk to the roux, stirring constantly to avoid lumps. Once smooth, add the mustard powder, thyme, garlic powder, and hot sauce (if using). Simmer the mixture until the sauce reaches a thicker consistency, which should take approximately 5 minutes.
- Add Cheese: Turn the heat down to low and slowly stir in the shredded Gruyere, Cheddar, and Parmesan cheeses until fully melted and the sauce is smooth.
- Combine: Stir the cooked pasta into the cheese sauce until well-coated. Add the crumbled bacon (and caramelized onions if using) and gently mix to combine.
- Serve: Serve the bacon mac and cheese hot, optionally garnished with extra bacon or parsley.
Conclusion:
This Bacon Mac and Cheese is the perfect balance of creamy, cheesy goodness and smoky, crispy bacon, with the option of adding sweet, caramelized onions for even more depth of flavor. Whether served as a main dish or a decadent side, this dish is sure to become a favorite at the dinner table.
Decadent Bacon Mac and Cheese with Caramelized Onions
A creamy and indulgent mac and cheese made withthree types of cheese and crispy bacon. Add caramelized onions for an extratouch of sweetness and complexity.
Ingredients
Caramelized Onions Optional:
- 2 large yellow onions thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
Mac and Cheese:
- 6 strips thick-cut bacon hickory smoked recommended
- 1 lb. medium pasta shells
- ¼ cup butter optional if not using enough bacon drippings
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- 1 teaspoon of hot sauce optional for added spice
- 1 cup Gruyere cheese shredded
- 2 cups sharp Cheddar cheese shredded
- ¼ cup Parmesan cheese shredded
Instructions
Caramelized Onions (Optional):
- Prepare Onions: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until the onions are soft and caramelized. Set aside.
Bacon Mac and Cheese:
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until it’s crispy. Remove the bacon and place it on a paper towel to cool, then crumble it. Reserve about ¼ cup of bacon drippings in the skillet (or use butter to make up the difference if needed).
- Cook the Pasta: In a large pot of salted water, cook the pasta shells until al dente according to package instructions. Drain and set aside.
- Make the Roux: In the skillet with bacon drippings (or butter), whisk in the flour over medium heat and cook for 1-2 minutes, until it forms a paste.
- Make the Cheese Sauce: Slowly whisk in the heavy cream and milk to the roux, stirring constantly to avoid lumps. Once smooth, add the mustard powder, thyme, garlic powder, and hot sauce (if using). Simmer the mixture until the sauce reaches a thicker consistency, which should take approximately 5 minutes.
- Add Cheese: Turn the heat down to low and slowly stir in the shredded Gruyere, Cheddar, and Parmesan cheeses until fully melted and the sauce is smooth.
- Combine: Stir the cooked pasta into the cheese sauce until well-coated. Add the crumbled bacon (and caramelized onions if using) and gently mix to combine.
- Serve: Serve the bacon mac and cheese hot, optionally garnished with extra bacon or parsley.