Bacon Mac and Cheese
Bacon Mac and Cheese – A baked Mac and Cheese with a Bechamel cheese sauce. Crumbled bacon takes this Mac & Cheese over the top!
- 4 slices white bread or 1/2 cup bread crumbs
- 2 ounces shredded Parmesan cheese
- 2 tablespoons melted unsalted butter
- 16 ounces shredded extra sharp cheddar cheese (or your choice)
- 4 cups whole milk
- 4 tablespoons unsalted butter.
- 1/4 cup flour
- 1 pound elbow macaroni
- 1/4 teaspoon cayenne
- 1/2 teaspoon creole seasoning
- 7 strips of bacon, cooked and cut into bacon bits
- In the bowl of a food processor equipped with the chopping blade, add white bread.
- Pulse bread into bread crumbs.
- Pour into a bowl and set aside.
- Add the Parmesan into the bowl with the bread crumbs.
- Add melted butter. Stir with a fork to combine. Set aside.
- In an saucepan, heat whole milk slowly on medium low. Keep the milk low and do not boil.
- In a Dutch Oven, add 4 tablespoons unsalted butter. Melt over low heat.
- Add the flour slowly and whisk constantly to make the roux. Cook the roux it until it is light brown.
- Once the roux is light brown, make the Bechamel. Slowly add in the heated milk while whisking continuously. It will slowly and turn slightly tan. Remove from heat and add the seasoning and whisk.
- In a stockpot, cook the macaroni according to the package directions until it is al dente.
- Just before the macaroni is done, slowly stir in the cheese into the Bechamel. Add a little at a time and whisk until it melts.
- Add the macaroni into the cheese sauce. Stir to coat.
- Preheat oven to 350 degrees.
- Butter a baking dish that is at least 3 quarts. Add the Mac & Cheese. Top with the bread crumbs.
- Bake the Mac & Cheese for about 25 – 30 minutes or until golden brown and bubbly. You may have to increase the temperature of the oven to 400 degrees for the last 10 minutes to brown the bread crumbs.
- Remove the Mac & Cheese. Top with the bacon bits.
- Serve & enjoy!