Sunday, February 2, 2014

Bacon Macaroni and Cheese

Bacon Macaroni and Cheese on plate, with serving dish in background

An old favorite gets even more savory

Need to warm up after a cold day—and chase away the winter blues? Well, mac ‘n cheese is your friend. Add some bacon, and this classic comfort food reaches a whole new level.

So mix up some Bacon Macaroni and Cheese, and let your soul escape from winter. At least for a little while.


Bacon Macaroni and Cheese on plate, with fork and napkin in background

Recipe: Bacon Macaroni and Cheese

This recipe is a riff off our Old-School Macaroni & Cheese from a few years ago. It’s a pretty traditional recipe (adapted from Craig Claiborne’s Kitchen Primer) that uses two kinds of cheese: Cheddar and Parmesan.

There are several distinct, but easy, steps involved in making this dish. You need to sauté the bacon; cook the macaroni; make a quick roux with flour and butter; add hot milk to the roux to make a sauce, then add cheese; and finally put everything together in a dish and bake.

I usually multi-task when I make this recipe, and the steps in the Procedure reflect that. But you can change things up a bit to suit your own workflow. Do note that when you reach the stage where you heat the milk and make the roux (Steps 5 and 6), you’ll need about 5 distraction-free minutes at the stove.

Hands-on prep/cooking time for this dish is 15 to 20 minutes. Then you’ll need another 25 minutes or so for baking. So figure an hour altogether.

This recipe is sized to fill a baking or gratin dish that holds about 2 quarts. The recipe yields 4 generous servings when the dish is used as a main course (which is how I like to serve it). If you prefer to use it as a side, this recipe will yield 8 or more servings. The recipe is easy to double.

Leftovers keep well for a few days in the refrigerator if stored in an airtight container.

Ingredients
  • 8 ounces bacon (or to taste)
  • 8 ounces grated cheddar cheese, divided (I prefer sharp, but use what you like; if you don’t want to grate the cheddar, you can cube it)
  • 3 ounces grated Parmesan cheese, divided
  • 1 ounce butter (for greasing baking dish)
  • 1 tablespoon salt (for salting pasta water; table salt is fine)
  • 8 ounces uncooked elbow macaroni (or another pasta shape of your choice)
  • 2 cups milk (whole milk is best, but skim works too)
  • 2 ounces reserved bacon fat (from rendering the bacon; may substitute butter)
  • 2 tablespoons flour
  • ½ teaspoon Kosher salt (or to taste; if using regular table salt, use about half this amount)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • ¼ - ½ teaspoon cayenne pepper (optional)
  • additional grated Parmesan cheese for garnish (optional)

Procedure
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut the bacon into strips of ½ inch or so. Spread the bacon strips out in a cold frying pan, then place the pan over medium heat. Sauté until the bacon is crisp. Remove the cooked bacon strips with a slotted spoon and drain them on a paper towel. Reserve 2 tablespoons of bacon fat.
  3. Meanwhile, assemble the remaining ingredients and grate the cheeses. Reserve 1 ounce each of both the cheddar and Parmesan. Butter a baking dish (one that holds about 2 quarts), then set it aside.
  4. Prepare the macaroni. Bring a 4-quart pot of water to boil. Add a tablespoon of salt to the boiling water, then add the macaroni (or other pasta of your choice). Stir briefly so the pasta doesn’t stick to the bottom of the pot. When the water returns to a boil, lower the heat so the water is just boiling, and allow the macaroni to cook while you complete other tasks. Cook the pasta for 7 minutes, and then start testing for doneness. You want the macaroni almost cooked through—it will soften more in the oven. When you judge the macaroni to be sufficiently done, pour it into a colander and rinse with cold water to stop the cooking process. (Note: You’ll probably finish cooking the pasta sometime during Steps 7 or 8 below. If this timing seems problematic to you, prepare the pasta first; then cool it and hold the pasta until you’re ready for it in Step 9.)
  5. While the water is heating for the pasta, begin to heat the milk in a separate pan. Use medium heat, and be careful not to scorch it. You don’t need to heat the milk to scalding point (180 degrees), although you can do so if you like. You just want the milk to be hot enough that it combines well with the fat/flour mixture you’ll prepare in Step 6 (warm liquid helps prevent lumps from forming).
  6. Add the 2 tablespoons of reserved bacon fat to a 2- or 3-quart saucepan or saucier (a sauce pan with sloping sides, which makes it easier to whisk a sauce); place the pan over medium stovetop heat. When the fat is hot, add the flour and stir it in, using a wire whisk. Continue stirring for the next two minutes (you don’t have to stir nonstop, but keep the mixture moving so it doesn’t overbrown). The mixture you’ve just made is a roux.
  7. Now begin adding the hot milk to your roux. Using a ladle, add 4 to 6 ounces of hot milk while continuously whisking the roux. The milk will be absorbed into the roux almost immediately. Add another ladle or two of hot milk, continuing to stir with the whisk. The mixture will be liquid but fairly thick. Now pour in the rest of the hot milk and bring the mixture to a boil, whisking vigorously (to keep lumps from forming). Once the mixture comes to a boil, adjust the heat down so that it is just simmering. After 20 to 30 seconds, you can stop whisking continuously, but do whisk every 15 to 30 seconds—the milk will fully combine with the roux and the mixture will thicken, creating a sauce. When the mixture is thick, add Kosher salt, pepper, and optional cayenne pepper (all to taste). Stir to incorporate the seasonings. At this point, you’ve made a white sauce—or if you want to be fancy and French, a béchamel sauce
  8. Add 7 ounces of grated cheddar cheese and 2 ounces of grated Parmesan to the béchamel. Stir to incorporate the cheeses. Cook briefly (maybe a minute) until the cheese has melted into the sauce (it's OK if a few bits remain unmelted). You’ve now made a Mornay sauce. Add the drained, cooked bacon strips to the sauce and stir to incorporate.
  9. Remove the saucepan/saucier from the heat. Add the cooked macaroni to the bacon Mornay sauce (a 2-quart saucepan should be just big enough to hold the whole mixture) and stir to combine.
  10. Spread the macaroni-and-Mornay mixture into the prepared baking dish, and smooth the top. Dust the top with the reserved cheddar and Parmesan cheese.
  11. Bake the mixture for about 25 minutes. I usually begin checking for doneness at 20 minutes — Bacon Mac ‘n Cheese is done when the sauce has thickened and the mixture is bubbling hot. If the top hasn’t browned as much as you’d like (it often doesn’t), run the baking dish under the broiler for a minute or two to create a nice brown crust. 
  12. Serve and enjoy! You might wish to add additional grated Parmesan at the table to garnish the dish (I usually do).
Bacon Macaroni and Cheese on plate, with fork and napkin in background

Notes
  • I like to use thick bacon slices for this dish, though thin ones work OK.
  • I prefer to use bacon that’s pepper-coated or applewood smoked—though plain old bacon is also plenty tasty.
  • Cheddar is the classic cheese for this dish. I always use yellow cheddar because it gives the finished dish great color. (Yellow cheddar is dyed, by the way; in its natural form, cheddar is white). White cheddar is less colorful, but the flavor will be equally good. You can also substitute any other good-flavored cheese that you like (but try this recipe first with cheddar). 
  • Parmesan adds a nice sharp dimension to this dish, and makes a particularly tasty garnish at table. You can omit the Parmesan if you want (many recipes don’t call for it), but I think it delivers extra flavor.
  • For an extremely rich dish, substitute cream for milk (or use half-and-half). This is overkill, in my opinion. But if you crave unbridled lusciousness, go for it.
  • I like spiciness, so I always use some cayenne pepper in this dish. But you can omit it, or substitute Tabasco sauce. 
  • Mac ‘n cheese recipes often include ground nutmeg, and it can be a good addition. I don’t care for it in this particular recipe, but you may think otherwise. If you want to use it, I would suggest a grating of fresh nutmeg—no more than ¼ ounce.
  • Many recipes call for mac ‘n cheese to be covered with buttered bread crumbs before baking. I’m not a fan of this, but feel free to add the crumbs if you like. If the bread crumbs don’t brown sufficiently before the Bacon Macaroni and Cheese is done, just run the dish under the broiler for a minute or two (being careful not to burn the crumbs).
Bacon Macaroni and Cheese on plate, with serving dish in background

Winning Streak

“Wow,” said Mrs. Kitchen Riffs, plying her fork. “The only thing better than Mac ‘n Cheese is Bacon Mac ‘n Cheese.”

“And it’s a perfect dish for the big game,” I said.

“Oh, right, that’s today, isn’t it?” she said.

“Of course it’s today!” I replied. “We’ve only been talking about it on the blog for the past two weeks!”

“Yeah, well, I’m mostly in it for the food,” she said. “All the dishes you’ve made this time are winners, by the way.”

“Thanks,” I said. “But I don’t suppose you’ll be watching the Super Bowl while you’re eating them?”

“No, I don’t enjoy seeing people tackle one another in the snow,” said Mrs K R. “If I wanted that, I could have just shopped the after-Christmas sales.”

Game on.

You may also enjoy reading about:
Old-School Macaroni & Cheese
Jalapeño Pimento Cheese Canapés
Meat and Potatoes Chili
Chili Basics
Sweet Potato Chili with Black Beans
Pulled Pork and Green Chile Chili
Chunky Pork and Sweet Potato Chili
Vegetarian Chili
Quinoa and Sweet Potato Chili
Oven Slow-Cooked BBQ Pulled Pork
Grilled Bratwurst
Oven Slow-Cooked BBQ Spare Ribs
Or check out the index for more recipes

120 comments:

  1. The layers look so perfect they’re almost too pretty to eat.

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    1. Hi Candy, when it comes to mac 'n cheese, I never let pretty get in the way of my eating! Thanks for the comment.

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  2. I just might be modifying my Super Bowl menu to include this today. Nothing better than mac and cheese except mac and cheese with bacon. Yum!

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    1. Hi Karen, don't you just love mac 'n cheese? We rarely make it because we can't stand the temptation! Particularly when made with bacon. ;-) Thanks for the comment.

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  3. Everything is better with bacon!

    Got your blue and orange colors on? :)

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    1. Hi Barb, you've got that right about bacon! Looking forward to the game -- hope you enjoy it! Thanks for the comment.

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  4. Love the brown top on this. It looks absolutely yummy!

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    1. Hi Lydia, I love a nicely browned top on a casserole like this. Looks nice, tastes better. ;-) Thanks for the comment.

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  5. You have amped this up, definitely! It's reminds me of my grandmother's (sans the bacon). She always added sauted onions too. Great post!

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    1. Hi Debra, I've added onions in the past, or more often shallots (which actually makes for a more authentic béchamel sauce). But I don't miss them with the bacon. Thanks for the comment.

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  6. ohforpittysake ... mac and cheese with bacon??? yes and please pass that casserole dish please.. er-a I mean that plate. :) GO BRONCOS.

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    1. Hi Lea Ann, that bacon is killer, isn't it? ;-) In a good way, of course! Hope the Broncos do well! Thanks for the comment.

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  7. Oh my goodness, John, my man is going to love this recipe! What a superb post! Thank you.

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    1. Hi Lizzy, isn't this good stuff? I hope you enjoy it! Thanks for the comment.

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  8. This is such great comfort food and yes, perfect for watching 'the game'. My little guy loves mac and cheese and begs me to make it for him. I haven't tried it with bacon but yes, I can see it suits this dish perfectly. I've made it with leeks (got to get some vegetables into the little guy) but will now add bacon! xx

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    1. Hi Charlie, leeks are a great idea. And although not traditional, green peas work well in this dish, too. Thanks for the comment.

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  9. Macaroni and cheese and bacon are just meant to be together! Love that you used bacon fat in the recipe too.

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    1. Hi Laura, the fat carries so much flavor! So that was an easy decision. ;-) Thanks for the comment.

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  10. I love that you can actually SEE the bacon pieces! Baked mac 'n cheese is such a great comfort food, one that never gets old no matter how many times you enjoy it. I'm certain that your version is absolutely fantastic!

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    1. Hi Kristy, we don't make this dish all that often, but when we do we always vow to make it more often! It's really good stuff. Thanks for the comment.

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  11. Gorgeous! I love Macaroni and Cheese. I often add pancetta, but I bet that bacon would be even better, its' smoky notes adding so much depth of flavor. Thanks for the fab recipe!

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    1. Hi Adri, I haven't tried this with pancetta -- I should. Thanks for the comment.

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  12. Hi John , boy I know this dish is delicious , Mac & cheese with bacon , HMmmm good . Just checked the pantry and got all the ingredients and Have enough time to make this dish for the Super Bowl . Now off I go back to the kitchen , thanks for sharing :)

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    1. Hi Nee, one of the nice things about this dish is it pretty much does use pantry staples! Thanks for the comment.

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  13. As always, the best part of your blog is the banter between you and Mrs. KR. But the recipes are right behind. Before I even read today's post, I thought "perfect Superbowl Food". Enjoy the game!

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    1. Hi Beth, that banter is so much fun to write! And although it's "written" it's also pretty much the way we talk. ;-) Thanks for the comment.

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  14. Oh GOD!!
    Look at that delicious cheesy crust on top!!!
    There would be arguments in my house over that for sure... if I wasn't watching hubby would pull the whole top off it and burns his mouth eating it all!!
    This looks AWESOME!

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    1. Hi Julie, that topping is outrageously good! Worth burning the roof of your mouth. ;-) Thanks for the comment.

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  15. Everything gets better with some bacon, right? Oooh, smoky and cheesy galore -- this is one mac 'n' cheese that definitely requires second helpings.

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    1. Hi Carolyn, bacon really is magic, isn't it? Such great flavor. Thanks for the comment.

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  16. I have to hide this post from my husband…he might want this mac and cheese every day this week. It looks and sounds that yummy. :)

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    1. Hi Karen, there are worse things than mac 'n cheese every day of the week! Although honestly, we try to restrict ourselves to this dish maybe once a year, twice at the most. Thanks for the comment.

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  17. Man, does this look good. I'd like to ask why you don't have Pinterest as one of your options - I have to admit I don't cook a lot but I'm making an effort to pin things like this I consider food porn.

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    1. Hi Louis, I'm actually on Pinterest, and loads of people do pin me. But I don't make it easy, do I? I really should look into adding one of those "pin" buttons! Thanks for the kind words, and comment.

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  18. My family loves homemade macaroni and cheese, I have never thought of adding bacon. Sounds like a great idea to me.

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    1. Hi Dawn, I think this is just your sort of thing! Really tasty. ;-) Thanks for your comment.

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  19. My first reaction to seeing this dish was Whoa, that's some serious looking Mac n Cheese! Little did I know it was "dressed" in a thick slab of crispy bacon. Seriously John thank goodness I'm not dieting, lol...I actually have Craig Claiborne’s Kitchen Primer. I haven't rustled through it in years. He is one of my favorite cookbook authors and writers. He doesn't get much attention these days. I really should do another post about him. I think his birth date is in May. Note made:)

    I should make us some Mac n Cheese. Now that I see it with Bacon, I may just omit the bread crumb topping. It sounds just perfect as is...Thanks for sharing, John. I actually watched the Super Bowl tonight as I still haven't been feeling well and thought Why Not? Well, it sure didn't get my blood pressure going, which is a good thing I suppose. To think, my first Super Bowl ever and, well, I'm sure you know the outcome. Punxsutawney Phil was more exciting and we know his prediction too, lol...Thanks again, John and YES, get that Pinterest button!

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    1. Hi Louise, isn't that bacon good stuff? ;-) I agree Craig Claiborne doesn't get the attention he deserves. Anyway, that game was a bit of a snoozer, wasn't it? Not an ideal first Super Bowl, alas, although there were some quite interesting plays. I really should get that button -- definitely need to look into that. Thanks for the comment.

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  20. Love mac and cheese, especially with your delicious bacon twist in it :D

    Cheers
    Choc Chip Uru

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    1. Hi Uru, it's wonderful stuff. With -- but preferably with! -- bacon. Thanks for your comment.

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  21. I have never made mac and cheese as a main course. I think it's time I remedied that. This sounds so good!

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    1. Hi Maureen, even when we intend for it to be a side dish, it always ends up being the main! ;-) Thanks for the comment.

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  22. This is some good stuff. A great way to enjoy it and the crispy part, yummo.
    Can't wait to give it a shot.

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    1. Hi Asha, isn't this nice? The crispy top is wonderful! Thanks for the comment.

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  23. I almost always add bacon to my macaroni cheese, I love the cheese crust on top of yours.

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    1. Hi Caroline, bacon really adds a bunch, doesn't it? And that top is terrific! Thanks for the comment.

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  24. Cheese, bacon and that crust is absolute perfection!

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    1. Hi Gintare, I must admit, I love a nicely browned top on my mac 'n cheese! Thanks for the comment.

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  25. i almost smell and feel the taste and aroma of that delicious recipe, very good.

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    1. Hi Aurica, it's really a great dish -- there's a good reason it's a classic! Thanks for the comment.

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  26. Mouthwatering! This is a fabulous combo. Bacon adds oomph to any dish.

    Cheers,

    Rosa

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    1. Hi Rosa, bacon really does have a wonderful oomph factor! Thanks for the comment.

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  27. There really is no better comfort food! Cheddar, parm, and a little cayenne sound delicious in this. Wish this could be my lunch.

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    1. Hi Lisa, I wish it could be my lunch too -- but it's all gone! Funny how it disappears so quickly. ;-) Thanks for the comment.

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  28. You know how they tell you not to go grocery shopping on an empty stomach? Well, I need to remember that when I visit your blog! I haven't had breakfast yet and all I want to do right now is eat a bowl of this Mac & Cheese!!! Nothing else will satisfy me! Talk about decadent! You have to know that I and many others will be making this. WOW! Oh yes - using the bacon drippings for the bechamel - definitely! Absolutely fabulous recipe John!

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    1. Hi MJ, sorry about that. ;-) This is so worth making -- you and Bobby will enjoy it. Thanks for the comment.

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  29. Replies
    1. Hi Marni, isn't this nice? Thanks for the pin, and comment.

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  30. I'm sorry... did you just say BACON Macaroni and Cheese?!? Yes please! How amazing does that look with all the crispiness on top. Probably shouldn't be reading this before I have breakfast.

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    1. Hi Amanda, bacon is wonderful in anything, isn't it? And superb in this dish! Thanks for the comment.

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  31. Oh boy, this looks heavenly.
    Have you ever had it with lobster?
    It's a food coma that's worth it, you know?

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    1. Hi Dawn, I have had lobster in mac 'n cheese! And you're right, it's really excellent. Thanks for the comment.

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  32. Oh wow! Now if only this could magically manifest onto my counter. I wish I had all the ingredients for this because you've set off a serious macaroni craving! So good!

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    1. Hi Monet, sorry about that craving thing. ;-) You'll probably have to do some grocery shopping soon! Thanks for the comment.

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  33. The devil is in the details and bacon is my favorite detail. GREG

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    1. Hi Greg, bacon is one of my favorite details too! Thanks for the comment.

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  34. Oh, WOW! This could be the best mac and cheese ever! And it will definitely get the hubby's approval :)

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    1. Hi Liz, this is truly a great dish -- loads of flavor! Thanks for the comment.

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  35. You had me at mac and cheese! I'm convinced you could toss just about anything into mac and cheese and it would be delicious...but bacon? Oh yeah...

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    1. Hi Pamela, you're probably right that almost anything added to mac 'n cheese would be good. But bacon is special. ;-) Thanks for the comment.

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  36. Replies
    1. Hi Sarah & Arkadi, isn't that crust pretty? And so tasty! Thanks for the comment.

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  37. Love the cheesy crust on the top! I could just peel that whole thing off and eat that. I love mac and cheese, even the horrible box mixes :) Something so comforting about it. This looks like a much more sophisticated version!

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    1. Hi Nazneen, I'm a real sucker for cheesy crusts! This one was wonderful. ;-) Thanks for the comment.

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  38. i love mac and cheese! its the ultimate comfort food! add bacon and it makes it even more amazing!

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    1. Hi Amy, hard to beat mac 'n cheese, isn't it? And you're so right that bacon makes it even better! Thanks for the comment.

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  39. This is a seriously great looking Mac 'n Cheese! We love anything with bacon around here, my kids would devour this dish!!

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    1. Hi Barbara, bacon is a real weakness of mine, I must admit, so I put it in everything! Thanks for the comment.

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  40. Oh my -- I am kind of a mac n' cheese fanatic and this one looks AMAZING!! The golden top and salty bacon sound so, so good!

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    1. Hi Amy, that golden top is the best part! After the bacon, of course. ;-) Thanks for the comment.

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  41. My teenagers are peering over my right shoulder. My youngest says, "Mom how come you don't make stuff like this?." My eldest says, "Why do we always have to eat healthy?". The youngest says. "I am going over to the Riff's house to live" Now heed your warning John, it is time to double that batch, pronto! Lol Great recipe and obviously teenager friendly.

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    1. Hi Bam, this isn't the healthiest thing going, is it? But so good, as your teenagers instinctively know! And when I was a teenager, had my mother let me I certainly could have eaten the entire batch by myself! So I know about the appetites of boys. ;-) Thanks for the comment.

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  42. That top crust is mouthwatering and irresistible. A true delicious-comfort food. Thank you and have a good week John!

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    1. Hi Ray, this really is such a good dish! And totally comforting! Thanks for the comment.

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  43. My daughter love bacon and macaroni and cheese - if I wre to serve her this dish with all three - I think I could get her to do pretty much anything!
    This sounds wonderful

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    1. Hi Shashi, sounds like this dish could become your secret weapon. ;-) Thanks for the comment.

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  44. Mac & Cheese is my weakness! Add bacon and I'm sold!

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    1. Hi Ashley, bacon always closes the sale for me! Thanks for the comment.

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  45. During Winter, I'd say I make mac & cheese once every week or every two weeks. I always have it simple, but my boyfriends likes to have it with ham slices on the side. It's funny I've never thought of doing it with bacon (funny because I love bacon in many pizza, pasta and meat dishes). It sounds and looks so delicious, I can almost taste and smell it.

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    1. Hi Alex, you really should try it with bacon sometime. Mixing in ham is nice, too. Thanks for the comment.

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  46. We all love Mac n' Cheese here at home! adding bacon is a great idea!

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    1. Hi Peachy, almost everyone loves mac 'n cheese, don't they? I sure do! Thanks for the comment.

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  47. Yes, bacon is just a perfect match for mac and cheese...and I love the layer of golden browned cheese mixture, which I prefer much better than the bread crumb...yum!
    Thanks for this yummy recipe John...have a wonderful week :D

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    1. Hi Juliana, I agree browned cheese is the best topping. Bread crumbs (or corn flakes) are nice from time to time, but 99% of the time I used just cheese! Thanks for the comment.

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  48. I absolutely love all-fashioned mac and cheese. The cheesier the better!! The the addition of bacon is also my personal favorite (along side with addition of seafood). I can never get that nice brown crust but your detailed recipe might be the answer. Thanks for sharing!

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    1. Hi Yi, mac ' n cheese is a huge favorite with us, too. I usually run my baking dish under the broiler before removing the mac 'n cheese from the oven -- best way I know to get a brown crust. Thanks for the comment.

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  49. OMG ! I can see my daughter eat copious amounts of this. Bacon is her favorite thing followed by cheese! Thanks for a great recipe.

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    1. Hi Anshi, isn't this great? Anyone who loves bacon (and cheese) will love this. ;-) Thanks for the comment.

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  50. Nothing can ever be better than this! So so so goood.

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    1. Hi easyfoodsmith, this really has tremendously deep flavor! Good stuff. ;-) Thanks for the comment.

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  51. Hi John, your comfort food look awesome. Well done, look really beautiful too. And as usual your photography is excellent!

    Have a great week.

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    1. Hi Amelia, I really love this dish! We've been having cold weather (and today, snow) so this is perfect. Thanks for the comment.

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  52. The addition of bacon to the Mac' n cheese sounds super delicious!! This will be winner recipe when served for my kids :)

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    1. Hi Shibi, you'll have some really happy kids! ;-) Thanks for the comment.

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  53. I didn't grow up eating mac and cheese (it's just not a common food in Japan (yet)), but my kids have been aware of it and I make homemade version without bacon. I'm totally sold here about adding bacon. Now I'm going to eat this mac and cheese. Looks great!

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    1. Hi Nami, this is such a great dish -- one of my childhood favorites (although my mom never used bacon). Thanks for the comment.

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  54. Now you're talking, John! Who doesn't adore mac 'n cheese and adding bacon puts it over the top. You photos made my mouth water. I've been wanting mac 'n cheese for months now and I might just have to try this recipe. Great post!

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    1. Hi Bill, isn't mac 'n cheese so nice? Bacon really does put it over the top, as you said. We relly try to limit ourselves to this dish no more than once or twice a year (sometimes less than that) -- it's so easy to eat way too much of this! Thanks for the comment.

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  55. The ultimate comfort food made even better with the addition of everyone's favorite - bacon. Who could resist!

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    1. Hi Kristi, bacon makes anything wonderful! Thanks for the comment.

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  56. I have seldom seen mac and cheese look so glamorous.....and bacon just tips it over to the category of 'luxurious'. Yummmm.....

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    1. Hi Minnie, bacon is kinda luxurious in a dish like this, isn't it? And it adds a lot of nice flavor. Thanks for the comment.

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  57. i am absolutely not telling mr. table about this recipe...until after he's off his new years' resolution diet. it just wouldn't be fair to know about it and not be able to eat it, but i'm bookmarking it for later when we can go all out. :)

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    1. Hi Shannon, you're so right that this definitely isn't diet food! Particularly since it's so good, it's hard to resist taking seconds. ;-) Thanks for the comment.

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  58. Ohhh I would love to start on those crusty bits on top

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    1. Hi Raymund, pretty hard to resist that crust top, isn't it? ;-) I love that part too! Thanks for the comment.

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  59. Fantastic! Will take the whole bowl.

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    1. Hi Asmita, it's pretty hard to resist eating the whole thing! Really a good dish. ;-) Thanks for the comment.

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  60. It's as if you knew that this is one of my favorite comfort foods (and I am not American!). I frequently make mac and cheese with bacon because it's my husband's favorite version. My version is pretty much the same as yours just that I don't add parmesan because this is an expensive ingredient in my corner of the world. Thanks for sharing John!

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    1. Hi Helene, I like the Parmesan because it adds extra zing, but I'll bet most people in the US don't typically use it. Just add more cheddar! Thanks for the comment.

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