My mom always made the BEST mac and cheese. While her original recipe was baked in the oven, she developed this stovetop bacon macaroni and cheese as an alternative that was a really really close second to that baked dish. In fact, there is some debate among family members about which of the recipes deserve that top spot.
Since the other recipe doesn’t translate well into written instructions (seriously, you’d have to stand beside me in the kitchen to properly learn how to make it), I thought I’d share this one with you. I know some people serve mac and cheese as a side dish but this one is so hearty that it’s perfect as a main dish too!
Stovetop Bacon Macaroni and Cheese
Equipment
Large skillet or cast iron skillet.
Wooden spoon
Large heavy bottom pot
Ingredients
1 pound elbow macaroni or pasta of choice
3-4 slices of bacon
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
1/2 tsp each of garlic powder, kosher salt, and freshly ground black pepper
1 cup heavy cream
1/3 cup milk
1 cup each of shredded Cheddar cheese, shredded white cheddar cheese, and shredded Mozzarella cheese
1/2 cup sour cream
Instructions.
Prepare pasta water by generously salting the water and bringing to a roaring boil.
Cook pasta until al dente (about 10-15 minutes)
While the pasta is cooking, fry bacon in skillet and pour off the grease but do not wash the pan.
Return to heat and melt butter in the skillet, add flour and stir.
You want to cook down the flour in order to create a roux for our béchamel or cheese sauce.
Whisk in the cream and milk when it starts to bubble add in the cheeses and seasonings
Cook the cheese sauce until thick and add pre-cooked noodles to the mixture.
Reduce heat, add in chopped crispy bacon and slowly incorporate the noodles and cheese sauce
Serve while hot.
Notes
The cheeses listed are simply suggestions, use whatever your family’s favorite cheese is just don’t change the amounts of the cheeses.
If you heavily salt your water for boiling the macaroni you will not need to use a lot of salt when seasoning the cheese sauce.
Tips
This recipe can be adjusted to what you have on hand. If you don’t have milk or heavy cream, using half and half will work just as well. The liquid amounts need to stay the same andthe cheese amounts will need to stay the same. If the sauce is too thick, using reserved pasta water will help loosen up the sauce and add flavor .
Stovetop Bacon Macaroni and Cheese
Equipment
- Large skillet or cast iron skillet.
- Wooden spoon
- Large heavy bottom pot
Ingredients
- 1 pound elbow macaroni or pasta of choice
- 3-4 slices of bacon
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup heavy cream
- 1/3 cup milk
- 1 cup shredded Cheddar cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
- 1/2 cup sour cream
Instructions
- Prepare pasta water by generously salting the water and bringing to a roaring boil.
- Cook pasta until al dente (about 10-15 minutes)
- While the pasta is cooking, fry bacon in skillet and pour off the grease but do not wash the pan.
- Return to hear and melt butter in the skillet, add flour and stir.
- You want to cook down the flour in order to create a roux for our béchamel or cheese sauce.
- Whisk in the cream and milk when it starts to bubble add in the cheeses and seasonings
- Cook the cheese sauce until thick and add pre-cooked noodles to the mixture.
- Reduce heat, add in chopped crispy bacon and slowly incorporate the noodles and cheese sauce
- Serve while hot.