Horseradish Mac N Cheddar with Bacon
Elevate your comfort food game with this irresistible Horseradish Mac N Cheddar with Bacon recipe—a bold twist on a classic favorite! Creamy sharp cheddar cheese sauce meets a subtle kick of zesty horseradish, perfectly coating tender elbow macaroni. Crispy crumbled thick-cut bacon adds a smoky, savory crunch, while a golden panko breadcrumb topping provides the perfect finishing touch. This dish brings layers of flavor and texture, making it a standout choice for weeknight dinners or special gatherings. Ready in under an hour, it’s an ideal option for when you’re craving indulgence with a gourmet flair. Serve it as a decadent side or a hearty main dish for an unforgettable cheesy experience.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 6 slices Thick-cut bacon
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 3 cups Sharp cheddar cheese, shredded
- 2 tbsp Prepared horseradish
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon, let it cool slightly, and crumble into small pieces. Reserve about 1 tablespoon of the bacon fat and discard the rest.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking constantly, until the mixture is smooth and thickened, about 3-5 minutes.
Stir in the shredded cheddar cheese until melted and smooth. Add the prepared horseradish, salt, and black pepper, and stir to combine.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and crumbled bacon (reserving a small amount for garnish, if desired). Mix well to evenly coat the pasta.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil and stir until the breadcrumbs are coated. Sprinkle the breadcrumbs evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and the mac and cheese is bubbling.
Remove from the oven and let cool for a few minutes before serving. Garnish with the reserved bacon pieces, if desired.
Nutrition Facts
Calories |
4265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 52.1 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 3330 mg | 256% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
