Mac 'n Cheese With Bacon and White Cheddar Cheese

Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a recipe we have been making for awhile now. The original recipe was from Tyler Florence. My family loves the white cheddar and bacon in the dish; it gives this macaroni and cheese a very unique, but comforting, flavor. This is most definitely not a 'light' recipe as we use extra sharp white cheddar and whole milk and always add extra bacon. It comes out bubbly and creamy and no one can wait to dig in.

Ingredients Nutrition

Directions

  1. Cook the elbow macaroni until al dente, 8 or 9 minutes, then drain and set aside.
  2. Preheat oven to 400 degrees and spray 3-quart baking dish with non-stick cooking spray.
  3. Heat milk with 3 sprigs of thyme and 4 cloves of crushed garlic in a small pan, do not boil the milk.
  4. In a large skillet, melt the butter over medium high heat. Once melted, whisk in the flour and cook, stirring constantly for about 1 minute.
  5. Remove the thyme sprigs and garlic cloves from the milk then whisk the milk into the butter and flour mixture.
  6. Continue to cook until the mixture is smooth, whisking constantly. Once smooth, stir in 4-1/2 cups of the white cheddar cheese. Continue to cook and stir until the cheese is melted. Add salt and pepper to taste.
  7. Add in the cooked macaroni and the chopped parsley. Stir to coat the macaroni and incorporate all ingredients then pour into the prepared baking dish and top with the remaining cheddar cheese. Bake for 30 minutes.
  8. Meanwhile, in a saucepan, cook bacon until crispy. Then add the onion, the remaining two cloves of garlic (chopped) and the remaining thyme (leaves only this time). Cook until the onions are soft, about 5 minutes. Season with salt and pepper.
  9. When the macaroni and cheese comes out of the oven, spread the bacon and onion mixture over the top, serve and enjoy.