Mac and Cheese with Applewood Smoked Bacon
Indulge in the ultimate comfort food with this Mac and Cheese with Applewood Smoked Bacon recipe, a decadent twist on a classic favorite. Featuring tender elbow macaroni enveloped in a velvety blend of sharp cheddar, Gruyère, and Parmesan cheeses, this dish is elevated by the irresistible smokiness of crispy applewood bacon. A crispy, golden panko breadcrumb topping adds the perfect crunch, while subtle hints of garlic and paprika enhance every luscious bite. Ready in just 40 minutes, this gourmet mac and cheese is perfect for weeknight dinners or special occasions. Serve as a main dish or a crowd-pleasing side, garnished with fresh parsley for a pop of color and flavor.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 8 slices applewood smoked bacon
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the macaroni cooks, heat a large skillet over medium heat and cook the applewood smoked bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, then chop into small pieces and set aside.
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the whole milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the sharp cheddar cheese, Gruyère cheese, and Parmesan cheese, a handful at a time, until fully melted and creamy. Add the garlic powder, paprika, kosher salt, and black pepper, and mix well.
Remove the cheese sauce from heat and combine it with the cooked macaroni and chopped bacon in a large mixing bowl. Toss until the macaroni is thoroughly coated with the sauce.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool slightly before serving. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
6195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.4 g | 483% | |
| Saturated Fat | 204.4 g | 1022% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1033 mg | 344% | |
| Sodium | 6696 mg | 291% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 54.4 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4073 mg | 313% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2359 mg | 50% | |
*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.
