Creamy Bacon Mac Cheese (Print Version)
# Ingredients:
→ For the Pasta & Bacon
01 -
400g macaroni or other short pasta
02 -
200g maple-cured or smoked streaky bacon, chopped
→ For the Cheese Sauce
03 -
3 tablespoons butter
04 -
3 tablespoons all-purpose flour
05 -
3 cups whole milk
06 -
1½ cups extra mature cheddar, freshly grated
07 -
1 cup mozzarella cheese, freshly grated
→ Seasonings & Flavors
08 -
½ teaspoon garlic powder
09 -
½ teaspoon onion powder
10 -
½ teaspoon smoked paprika
11 -
1 teaspoon Dijon mustard
12 -
1 teaspoon cider vinegar
13 -
Salt and pepper to taste
→ For the Crunchy Topping
14 -
1 cup panko breadcrumbs
15 -
½ cup freshly grated Parmesan cheese
16 -
1 teaspoon Italian herb seasoning
17 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Get a big pot of water boiling and add a good pinch of salt. Cook your macaroni until just tender but still has a little bite. Here's a pro tip - save a cup of the starchy pasta water before draining, it'll help make your sauce extra silky later.
02 -
While the pasta's doing its thing, chop up your bacon and cook it in a dry non-stick pan until it's nice and crispy. Set aside about a quarter of it for the topping - if you can resist snacking on it!
03 -
Melt your butter in a saucepan, then stir in the flour. Let it cook for a minute to get rid of that floury taste. Now slowly pour in your milk, whisking the whole time until it's smooth and thick enough to coat the back of a spoon. Take it off the heat and mix in all your grated cheese and seasonings - keep stirring until everything's melted and smooth.
04 -
Mix your cooked pasta into that gorgeous cheese sauce. If it seems a bit thick, add splashes of that reserved pasta water until it's just right. Now stir in most of your crispy bacon pieces.
05 -
Pour everything into a baking dish. Mix up your panko breadcrumbs with the Parmesan and herbs, then sprinkle this all over the top along with your reserved bacon bits.
06 -
Pop it into a hot oven (200°C/400°F) for about 20-25 minutes until it's golden brown on top and bubbling around the edges. Let it rest for 5 minutes before diving in - trust me, it'll be worth the wait!
# Notes:
01 -
Make it ahead - assemble everything up to the baking step and keep in the fridge for up to 2 days
02 -
For extra indulgence, swap half the milk for heavy cream
03 -
Try different cheese combinations - Gruyère or Stilton add amazing depth
04 -
Add veggies like roasted broccoli or caramelized onions to make it more substantial