Bacon Mac and Cheese
Prep Time20 minutes
Cook Time30 minutes
Comfort food done properly.
Description
When it’s cold out, mac & cheese almost always tastes good. But it can taste better.
Because we’re a smokehouse, we like to do a little more than just scatter bacon on top for show. In our take bacon is worked into the sauce for depth, and built into the crust where it crisps and settles into every bite. It’s part of the structure.
Sharp Cabot cheddar does the heavy lifting. Fontina (or Gruyère) rounds it out. Breadcrumbs toasted in reserved bacon fat form a proper lid. Rich, yes. But grounded. The kind of meal that earns its place on the table.
Ingredients
- 12 oz North Country Smokehouse Organic Applewood Smoked Uncured Bacon
- 1 lb elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- 3 cups shredded Cabot sharp cheddar
- 1 cup shredded fontina or Gruyère
- 1 ½ cups fresh breadcrumbs
- ½ teaspoon dry mustard
- ¼ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
Cooking Instructions
- Cook the bacon: Place bacon in a cold skillet and bring to medium heat. Cook until crisp and deeply browned. Transfer to a paper towel–lined plate. Reserve 2–3 tablespoons of the rendered bacon fat. Once cooled, chop bacon into bite-size pieces.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta just shy of al dente. Drain and set aside.
- Build the cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux — no browning. Slowly whisk in warmed milk. Cook, stirring, until thickened and smooth. Reduce heat to low. Stir in Cabot cheddar and fontina (or Gruyère) a handful at a time until melted. Add dry mustard, smoked paprika, salt and pepper. The sauce should be rich but balanced — not gluey.
- Fold it together: Stir chopped bacon into the cheese sauce. Add cooked pasta and fold until evenly coated. Transfer to a buttered 9x13-inch baking dish.
- Toast the topping: In a skillet, combine breadcrumbs with the reserved bacon fat over medium heat. Stir until golden and fragrant. Spread evenly over the macaroni.
- Bake: Bake at 375°F for 20–25 minutes, until bubbling at the edges and lightly browned on top. Let rest 5–10 minutes before serving.
In this Recipe
Applewood Smoked Uncured Bacon
