Dressed-Up Bacon Mac and Cheese

Recipe courtesy Food Network Magazine

Picture of Dressed-Up Bacon Mac and Cheese Recipe Photo: Dressed-Up Bacon Mac and Cheese Recipe
Rated 4 stars out of 5
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  • Read 42 Reviews
Total Time:
1 hr 20 min
Prep
20 min
Inactive
5 min
Cook
55 min
Yield:
4 to 6
Level:
Intermediate
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Ingredients

  • Unsalted butter, for greasing
  • 8 ounces macaroni
  • 2 1/2 cups cold milk
  • 4 ounces provolone cheese, coarsely grated
  • 4 ounces aged Asiago cheese, coarsely grated
  • 2 large eggs
  • 2 scallions, white and green parts, chopped
  • 3 slices white sandwich bread, torn into small pieces
  • 3 strips bacon
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Kosher salt

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Photograph by Tina Rupp

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Newest Ratings and Reviews

Read all 42 reviews

  • on December 21, 2011

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    I gave this review two stars because it lacked flavor. It wasn't cheesy enough and it was too oniony (which is saying something because I LOVE onions. After the time I put into it, I did eat it for dinner, but i threw out the leftovers.

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  • on October 16, 2011

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    soooo good. I made some modifications to it though- instead of asiago/provolone i used 8 oz of pre shredded italian blend cheese (which had provolone, asiago, parmesean, and mozzarella in it. Instead of white bread I used crumbled italian flavored croutons. Instead of cooking bacon I used hormel's bacon recipe pieces, just to cut some time down. also my store was out of green onion so i substituted for chives and I used about twice as much cayenne than the recipe called for. everything else I followed by the recipe and it came out perfect! so not a bad recipe, but it's worth a few modifications to make it more flavorful.

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  • on February 22, 2011

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    This recipe was good. The sauce took a long time to thicken, which could have been because I used cold milk. The flavor was a little bland, needs more salt and spices, but it was creamy inside and the topping was crunchy. Just eat it immediately or it loses the creaminess.

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