Description
A rich and smoky halal-friendly version of classic mac and cheese, layered with crispy turkey bacon and a velvety cheese sauce. Perfect for a comforting one-dish meal with balanced textures and bold flavors.
Ingredients
16 oz elbow macaroni
6 oz halal turkey bacon
4 tbsp unsalted butter
4 tbsp all-purpose flour (or cornstarch for gluten-free)
6 cups whole milk
2 cups aged cheddar cheese
1/2 cup grated Parmesan
1/4 tsp cayenne pepper
Black pepper, freshly ground, to taste
1 tbsp chopped flat-leaf parsley (or chives)
Instructions
Boil a large pot of salted water. Add pasta and cook 8 minutes or until al dente. Drain and return to pot.
In a 12-inch skillet, cook turkey bacon over medium heat 6-8 minutes until crispy. Remove with a slotted spoon and set on paper towels to drain.
Add remaining fat from the skillet to 4 tbsp butter. Once melted, whisk in flour constantly for 2 minutes to create a roux.
Gradually pour in milk while whisking continuously. Cook over medium heat 5-7 minutes until thickened to coat a wooden spoon.
Reduce heat to low. Add cheddar cheese by 1/2-cup increments, stirring until fully melted.
Stir in Parmesan, cayenne pepper, and a generous amount of black pepper.
Return cooked pasta and crisp bacon to the skillet. Combine gently. Garnish with parsley or chives before serving.
Notes
Use pre-cooked turkey bacon for time efficiency
Aged cheddar enhances depth; consider Gruyère for extra smokiness
Cornstarch works best for gluten-free adaptation
For vegetarian version, substitute turkey bacon with plant-based alternative
Leftovers can be reheated in the oven at 350°F (175°C) for 20-25 minutes
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 26g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg