Description
Experience the ultimate comfort food with this luxurious, smoky mac and cheese. This recipe replaces traditional pork with savory, crispy beef-bacon bits, folded into a perfectly smooth Béchamel cheese sauce made from sharp cheddar and nutty Gruyere. Using high-quality ingredients and a classic roux-based method, this dish provides a restaurant-grade texture that is perfectly creamy and deeply satisfying for any family dinner.
Ingredients
1 lb Macaroni Pasta
8 oz Beef Bacon, diced
3 cups Sharp Cheddar, hand-shredded
1 cup Gruyere Cheese, shredded
3 cups Whole Milk
1/4 cup All-Purpose Flour
1/4 cup Unsalted Butter
1 tsp Smoked Paprika
Instructions
Heat a large skillet over medium-high heat and fry the diced beef bacon until crispy, then drain on paper towels.
Boil the macaroni in salted water until al dente, then drain and set aside.
Melt butter in a large pot and whisk in flour for two minutes until golden.
Slowly pour in milk while whisking constantly to prevent lumps, then simmer until thickened.
Remove the pot from heat and stir in the shredded cheddar and Gruyere until fully melted and smooth.
Fold in the cooked macaroni and crispy beef bacon until well combined.
Notes
Hand-shredding the cheese is highly recommended for the smoothest melt, as pre-shredded varieties contain anti-caking agents that can cause graininess. If the sauce becomes too thick, whisk in a splash of warm milk to thin it out.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg