mac n cheese with BACON!

kissing mermaids
Posted on 01/31/2013 by wee_lass_11
I've been looking for a mac n cheese recipe that also uses bacon. I recently tried one but it was so greasy in the end that we really didn't want to eat it.

So I now come to BBB asking for any tried and true recipes you might have.

If you'd like to recc any other gourmet mac n cheese recipes, I'd love to try them.

Thanks in advance!
lizas_lines 1st-Feb-2013 09:22 am (UTC)
gunshotbeauty 1st-Feb-2013 09:26 am (UTC)
haha i should have checked the comments as i just commented with it too
gunshotbeauty 1st-Feb-2013 09:26 am (UTC)
i haven't made it but most of her recipes are pretty good from the ones i've tried
mavinmaverick 1st-Feb-2013 11:13 am (UTC)
I have one that uses ham, but you could easily substitute bacon if you wanted. Just make sure you cook the bacon (or use pre-made bacon bits) before you put it all together. If you're interested, I'll get you the recipe.
wee_lass_11 2nd-Feb-2013 08:35 am (UTC)
That'd be great! Thanks!
mavinmaverick Ham and Cheese Bowties2nd-Feb-2013 01:50 pm (UTC)
Here's the recipe. Just replace the diced ham with bacon bits (cook them first!)


8 oz bowtie pasta
1/4 cup butter
1 clove garlic (or garlic powder if you prefer)
1/4 cup AP flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1/2 teaspoon prepared mustard (I usually leave this out...we don't like mustard in my household)
2 1/2 cups shredded Colby cheese (I usually use a blend of pre-shredded Colby-Jack)
4 ounces cooked ham, diced
1/4 cup grated Parmesan cheese


Preheat the oven to 350 F (175 C)

Bring a large pot of salted water to a boil and cook the pasta for 8 to 10 minutes.

In a large saucepan, over medium heat, melt butter. Saute garlic until fragrant. Whisk in flour, salt, pepper. Cook and stir until smooth. Pour in milk slowly so you don't scald it. Bring to a boil for about a minute, then stir in mustard (if using) and Colby slowly so it melts evenly. Continue to cook and stir until all the cheese is melted. Remove from head and stir in pasta and diced ham.

Pour mixture into a large baking dish (I use a 9x13 glass lasagna pan). Sprinkle Parmesan over the top.

Bake in oven about 20 to 25 minutes until golden, brown, delicious.

hells_hikari 1st-Feb-2013 12:02 pm (UTC)
I use this one:

And I add Spinach, caraway and majoram.
coendou 1st-Feb-2013 12:47 pm (UTC)
I use Alton Brown's recipe:

I'm sure it'd be great with bacon.
ranger_girl0301 3rd-Feb-2013 05:45 pm (UTC)
And AB would definitely approve of the addition of one of his favorite foods.
frenchroast 1st-Feb-2013 02:35 pm (UTC)
Best one ever (made it for family on Thanksgiving and there was none leftover) is over at the Brown-Eyed Baker:

The recipe posted calls for blue cheese, but she recommended using fontina instead, so that's what I do.
honestjoh 1st-Feb-2013 04:20 pm (UTC)
If you're interested, I'll get you the recipe.

crystallinegirl 1st-Feb-2013 04:35 pm (UTC)
My favorite one involves a little bit of cheating. Grab a can of Progresso's Creamy Three Cheese "Recipe Starter" sauce. There's a recipe on the inside of the label for Bacon Mac and Cheese. Basically, cook the bacon, while you're cooking the pasta heat the sauce up in a pan with some extra butter, milk, and garlic, when the sauce is hot melt in some more cheese (I usually use a mix of cheddars and gouda or muenster - either one is great for that extra creaminess) and then mix all ingredients together. It's yummy.
sireesanwar 1st-Feb-2013 06:01 pm (UTC)
You might just try beef or turkey bacon. Way less grease and tastes the same.
maetria 1st-Feb-2013 07:05 pm (UTC)
I always make my macaroni cheese with bacon

I fry bacon (chopped, streaky and I lean towards smoked) and a diced onion until the bacon starts to brown. I boil the pasta and mix it with the bacon and onion then I add just a little passata. The pasta mix goes in the bottom of the dish. I make a cheese sauce with a fairly mature cheddar cheese, then lots of extra cheese on top for a good crust. It is somewhat greasy but I have never found it to be unappealingly so.
mymansbelly 2nd-Feb-2013 02:33 am (UTC)
This lobster mac and cheese is one of my favorites. But you could easily leave off the lobster and top with cooked and crumbled bacon.
shannon_elaine 2nd-Feb-2013 07:05 am (UTC)
Bacon, Ranch, and Chicken Mac and Cheese

8 oz uncooked elbow macaroni
4 slices applewood smoked bacon
3 boneless, skinless chicken breasts
1T Canola oil
1 T Flour
1 1/2 Cup skim milk (or whole or whatever you prefer)
1 small can Cream of Mushroom Soup
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dill
1 C shredded Italian Blend cheese

Cook pasta according to package directions, drain and set aside
Cook bacon in a large non-stick skillet until crisp
Remove bacon from pan and set aside to cool
Add chicken to bacon drippings in pan and cook untiol done.
Set chicken aside to cool

In a large sauce pan heat the 1T of Canola oil and add 1T of flour
Cook two minutes stirring with a whisk constantly
Slowly add in milk and mushroom soup
Bring to a boil and cook for 2 minutes
Remove from heat and let stand until temp reaches 155 degrees

While sauce is cooling cut bacon into small pieces (Tiny, like Bacos)
Then cut chicken into bite size pieces
Put pasta and chicken into a large bowl

Add cheese. onion powder, garlic powder, dill, and salt to the sauce until the cheese melts. Pour over pasta and chicken and mix.
Spoon the pasta and sauce mixture into an 8 inch baking dish (I use a little bigger one) and sprinkle with cheese blend and bacon. Put into broiler for 3 minutes or until cheese is melted
anganymous 2nd-Feb-2013 09:08 am (UTC)

My addition:
I cook the bacon separately, drain oil, cut into pieces and sprinkle it on top. YUM!!
Azmol Yusuf alpha male character traits2nd-Feb-2013 11:06 am (UTC)
querulouspeg 3rd-Feb-2013 06:30 pm (UTC)
A good trick to make bacon less greasy (aside from using back bacon instead of streaky) is once you've diced it up for use, soak it in boiling water for a minute or two and then rinse it again with hot watter from the kettle. It also removes some of the salt for an overall less sodium-y dinner.
huffy_s 5th-Feb-2013 04:00 am (UTC)
For what it is worth, I have found that using canned/evaporated milk creates a better end product and reduces the amount of fat over all. It creates a creamier without the oiliness sauce.
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