Patter Fam Sauces

Grownup Bacon Mac and Cheese

Serves 12
(Cook time 30-40 minutes)

1-16 oz box elbow macaroni
Béchamel Sauce
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
½ cup shredded cheddar cheese (plus 1 cup for topping)
½ cup shredded Monterrey Jack cheese
¼ cup grated parmesan cheese
4 strips of bacon cut crossways into thin strips
1 onion diced
1 T minced garlic

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and add the cheeses, stirring to melt and combine.

In a separate pot, make 1-16 oz box elbow macaroni per instructions.  Strain and put into a large baking dish.  Pour the cheese sauce over the top and stir to mix thoroughly together. Sprinkle the top with 1 cup of shredded cheddar cheese.  Bake in a 400 degree oven for 30 minutes. 

While that bakes, heat a sauté pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture (onions and garlic and bacon) over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.



Check out all the classes that we used this recipe in:


Written by Joyce Peters — July 20, 2015

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