Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Big, Bad Bacon Mac 'n' Cheese

    Source of Recipe

    From "Southern Living Bourbon & Bacon" by Morgan Murphy

    Recipe Introduction

    "Three-cheese macaroni with plenty of bacon makes the ultimate side dish. Kick the mac from a box and try all three variations."

    List of Ingredients

    ◦ One 16-ounce package elbow macaroni
    ◦ ½ cup butter
    ◦ ½ cup all-purpose flour
    ◦ ½ teaspoon granulated garlic
    ◦ ½ teaspoon table salt
    ◦ ½ teaspoon freshly ground black pepper
    ◦ ¼ teaspoon ground red pepper
    ◦ 2 cups half-and-half
    ◦ 2 cups milk
    ◦ 8 ounces Gruyère cheese, shredded
    ◦ 4 ounces smoked Gouda cheese, shredded
    ◦ 10 ounces sharp Cheddar cheese, shredded and divided
    ◦ 12 cooked hickory-smoked bacon slices


    Cook pasta according to package directions; drain and keep warm.

    Preheat oven to 350° F. Melt butter in a Dutch oven over medium-high heat. Gradually whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Stir in granulated garlic and next three ingredients. Gradually whisk in half-and-half and milk. Cook, whisking constantly, 8 to 10 minutes or until thickened.

    Add Gruyère cheese, smoked Gouda cheese, and half of sharp Cheddar cheese, stirring until smooth. Remove from heat.

    Crumble 8 bacon slices. Stir crumbled bacon and pasta into cheese mixture. Pour into a lightly greased 13 by 9-inch baking dish. Crumble remaining 4 bacon slices.

    Sprinkle crumbled bacon and remaining half of sharp Cheddar cheese over top of casserole. Bake, uncovered, at 350° F for 20 minutes or until bubbly.

    Makes 10 servings

    ❧ Switch It Up:

    • Blue Cheese:
    Omit Gruyère cheese, and substitute 8 ounces fontina cheese. Omit smoked Gouda cheese, and substitute 8 ounces cambozola cheese, rind removed, and cut into pieces. Omit Cheddar cheese and substitute 6 ounces blue cheese, crumbled and divided. Proceed as directed in recipe.

    • Spanish-Style:
    Stir 2 ½ teaspoons smoked paprika into flour mixture along with granulated garlic and next three ingredients. Omit Gruyère cheese, and substitute 8 ounces smoked fontina cheese, shredded. Stir one (7.5-ounce) jar piquillo peppers, drained and chopped, into cheese sauce. Proceed as directed in recipe.

    • Spicy Jalapeño:
    Omit Gruyère cheese and substitute 8 ounces sharp Cheddar cheese, shredded. Omit 10 ounces sharp Cheddar cheese and substitute 12 ounces pepper Jack cheese, shredded and divided. Stir ⅔ cup diced, drained, pickled jalapeño peppers into cheese sauce. Proceed as directed in recipe.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |