Western Macaroni and Cheese
Indulge in the ultimate comfort food with this bold and flavorful Western Macaroni and Cheese recipe, a crowd-pleasing twist on the classic dish. Made with tender elbow macaroni enveloped in a creamy blend of sharp cheddar and Monterey Jack cheeses, this recipe takes things up a notch with the smoky kick of paprika and the savory addition of crumbled bacon. Sautéed bell peppers and caramelized onions pack each bite with a burst of vibrant, sweet, and smoky flavors, while a golden panko breadcrumb topping adds the perfect crunch. Ready in just under an hour, this baked macaroni and cheese is an irresistible dish perfect for family dinners, potlucks, or weeknight comfort meals. Serve it up hot and watch it disappear!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- 6 slices cooked bacon, crumbled
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the diced red bell pepper, green bell pepper, and onion. Sauté until the vegetables are softened and slightly caramelized. Remove from heat.
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 whisk in the milk, making sure there are no lumps. Cook the mixture, stirring frequently, until it thickens (about 5-7 minutes).
Lower the heat and stir in the sharp cheddar cheese, Monterey Jack cheese, smoked paprika, salt, and black pepper. Stir until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, sautéed vegetables, crumbled bacon, and cheese sauce. Stir until well mixed.
Transfer the mixture to the prepared baking dish. Sprinkle panko breadcrumbs evenly over the top.
Bake in the preheated oven for 20 minutes or until the top is golden and crispy.
Remove from the oven and let the Western Macaroni and Cheese cool for 5 minutes before serving.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.9 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 718 mg | 55% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 515 mg | 11% | |
*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.
