By The recipe Sunday was bacon mac and cheese — the standard real-cheese-sauce mac with crumbled crisp bacon folded through. Cody manned the grill alongside.
The recipe is below.
Bacon Mac and Cheese
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 6
Ingredients
- 12 oz elbow macaroni
- 6 strips bacon, chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until just al dente. Drain and set aside.
- Crisp the bacon. In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- Build the roux. Add butter to the drippings in the pan and melt over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture turns lightly golden and smells nutty.
- Make the sauce. Slowly pour in the milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
- Add the cheese. Reduce heat to low. Stir in the sour cream, then add cheddar and mozzarella a handful at a time, stirring until fully melted and smooth. Season with garlic powder, smoked paprika, black pepper, and salt.
- Combine and finish. Add the drained pasta to the cheese sauce and stir to coat evenly. Fold in most of the bacon, reserving some for topping. Serve hot, topped with the remaining bacon and an extra pinch of smoked paprika if you like.
Nutrition (per serving)
Calories: 520 | Protein: 22g | Fat: 26g | Carbs: 48g | Fiber: 2g | Sodium: 620mg