A penne rigate would also work for this recipe. I prefer cavatappi for this recipe because it’s a larger bite of pasta and evens everything out proportionally. I’m using cavatappi pasta, but only half the box. You can also fry your bacon ahead of time! Again, this is beefed up to be eaten as a main course - you could serve it as a side dish though, totally up to you. Have your cheeses shredded, your herbs chopped, garlic minced and ready to go. To reduce “kitchen panic” and hysteria, prep beforehand. This recipe is super easy, pretty damn fool-proof, and can be done in less than an hour. Use cavatappi pasta here, I’m serious…it’s got a great big bite, it holds sauce well and it’s pretty. The little bit of extra effort is so worth it here. This dish is about real, grown up flavors…no shortcuts. It’s not yummy and it won’t be good for this recipe, so please use real garlic cloves that you have to peel and mince yourself. One note about the garlic, please don’t use that pre-minced crap in the jar. You only need a generous pinch here, about 1/8 teaspoon or less. It doesn’t make it sweet at all, it’s just an earthy essence that makes this dish so special. It provides more of an aroma that really brings out the flavors all of the other ingredients and ties them together in a deliciously cheesy bind. It’s super subtle despite adding a nice punch. I know it may seem weird to add nutmeg to a recipe like this, but to be completely honest - it really enhances the dish in way that doesn’t leave you saying “Hey! I totally taste nutmeg”. I also shredded some whole milk mozzarella (the low-moisture kind, ask your deli guy to help you find it if you don’t see it out), and I used a little finely grated parmigiano-reggiano cheese. It just doesn’t melt well at all and has that weird anti-caking powder all over it. Please for the love of all things gooey, do not buy packs of pre-shredded cheese for this recipe.
I’ve reheated a bowl and it stays creamy and cheesy, and very low on excess oil - win!!īy the way, this is this version 2 😉 ( version 1 is here) There are herbs in this baby that send it over the top with so much flavor and aroma, then you’ve got the three cheeses working together like their paychecks depend on it…and to top it all off, there’s a crusty layer of salty bacon supported by seasoned breadcrumbs. It’s not something you’d want to eat every day, but it’s definitely a delicious “once in a while” treat. To be even more honest, I didn’t wanna share this recipe lol. After finishing a plate, the only thing I could utter was “Wow, that was f*cking amazing…”.
#Best macaroni and cheese recipe bacon mac#
This mac n cheese…you guys…this stuff is incredible. I left the bacon out of the actual mac n cheese mixture because I wanted it to stay crispy, and it just tastes better on top. Then I decided I wanted a grown and sexy version of macaroni and cheese, and what better way to make anything grown and super sexy than to add bacon to it? Duh…bacon makes everything sexy, it’s not just a fact - it’s science. I had a few things laying around that I wanted to use up, and initially I wanted to make some sort of pasta/chicken dish. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top? Oh man, you guys are in for a treat - I’m not even kidding. This is the perfect bacon mac and cheese for those of you who like to enjoy a big bowl for dinner and absolutely nothing else.
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