Luscious, decadent, mouthwatering, and irresistible. This is my daughter’s Dreamy Bacon Mac and Cheese recipe and it’ll make you sooooo happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego. On top, crispy crunchy, indulgent bacon fat cracker crumbs!
The great thing about this recipe is that you can always have the ingredients on hand in your pantry and your freezer! The cheese can be shredded and stored in the freezer as well as the bacon. The pasta, cornstarch, and bouillon are on hand in the pantry. So if you can’t get to the store, make THIS Bacon Mac and Cheese!
Click here to more freezer food storage top with my printable cheat sheet with 10 Freezer Hacks to make easy dinners!
A Little Bacon Goes a Long Way!
Bacon has a reputation for being unhealthy because of the fat and cholesterol. Of course, if you are eating tons of bacon everyday, it can of course be unhealthy. But, as with any food, moderation is extremely important. A small serving of bacon, for example 1.2oz or 1-2 slices depending on the cut, is about 70 calories and 5-7g of fat. There is also new information about bacon’s cholesterol impact and “scientists now agree that it has minor effects on cholesterol levels in your blood“.
AND a little bacon goes a long way! I love to use bacon in recipes where a little bit can completely infuse an entire dish. Whether it’s a sauce, a stew, or soup, bacon can take the flavor from good to great with just a little bit! In this Bacon Man and Cheese recipe, I only used 2oz in the entire recipe! But I crumbled it up and added it to the sauce from the start so the smokey flavor would infuse all of the cheesy goodness. THEN, I used the bacon fat to crisp up the cracker topping! Only 5g of fat from the Bacon in this dish!
Here is another delicious bacon-in-moderation recipe to try: Bacon, Brussels Sprouts, & Chicken Stew!
More on Bacon
Bacon is a great source of high-quality complete protein with about 30-40g in a serving. It also contains B6 and B12 which are good for your immune system!
Be sure to look for UNCURED or NITRATE-FREE bacon. Cured bacon is soaked in nitrates to preserve it before smoking it. However, there are many brands now that offer a more natural option without toxins, such as nitrates.
You should consult your doctor or nutritionist for any dietary changes or questions.
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
EQUIPMENT NEEDED
You need (1) a large pasta pot (2) a baking dish and (3) a medium-size (8″ or similar size is good) frying pan.
For the baking dish, I love to use a deep loaf dish vs. a casserole dish. The pasta and sauce stay thicker and creamier vs. drying out in a thinner layer. I used a ceramic 1 pound loaf dish that was 10″x 5″x 3.5″. You could also use an 8″x 8″ baking dish.
PREP-AHEAD FOR YOUR BACON MAC AND CHEESE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
In terms of prep-ahead, you can certainly make this entire dish and reheat it later. However, I recommend just prepping the ingredients and eating it right after you make it, when it’s creamiest. Once it goes into the fridge, the pasta soak up the sauce.
You can prep ahead the cheeses, the bacon, crackers, and the parsley. You can even cook up the bacon bits and the cracker crumb topping.
Shred the manchego cheese and cheddar cheese.
Chop the parsley. Crush the crackers.
Dice the bacon. Since I use only a little bit of bacon at a time, I store mine in the freezer. I can then cut off just the amount I need across all slices and put the rest back in the freezer!
Preheat a medium (about 8″) frying pan. Add the diced bacon on medium heat. Stir so that the bacon doesn’t burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.
To the bacon fat still left in the pan, add a tbsp of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.
COOK YOUR BACON MAC AND CHEESE
I realize that this recipe is called ‘Mac’ and Cheese, but we are opting for Fettuccine instead. You can use any pasta you want, but my daughter loves fettuccine and she created this recipe. While Italian grandmothers are probably rolling in their graves, I do break this pasta in half. Frankly, it’s just easier for me to cook than trying to cook and easier for the kids to eat in smaller pieces.
Boil the pasta in a large pot of water with a splash of Olive Oil and a pinch of salt. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
Make the cornstarch slurry by mixing the cornstarch into the cold milk.
Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
Whisk in the shredded cheeses and stir until it is completely combined and smooth.
Add in the cooked pasta and mix to combine. Pour the pasta and cheese sauce into a baking dish that is either loaf size 10″ x 5″ x 3.5″ or 9″ x 9″ x 2″. Add the cracker crumbs on top.
Bake in the oven for 10 minutes just for the topping to get extra crispy.
ENJOY! 😍 Carrie
Dreamy Mac and Cheese
This Bacon Mac and Cheese will make you so happy! The creamy and cheesy sauce with a touch of smokiness from the bacon, coats each piece of pasta. You get the traditional cheesy backdrop from the cheddar and then more depth and nuttiness from the manchego. On top, crispy crunchy, indulgent bacon fat cracker crumbs!
Ingredients
- 2 oz Bacon
- 10 oz Dry Fettuccine Pasta, broken in half
- 6 oz Cheddar Cheese, shredded
- 2 oz Manchego Cheese, shredded
- 1 tbsp Cornstarch
- 1/4 cup Milk
- 1 cup Water (use the pasta water after pasta cooks)
- 18-20 Ritz crackers, crushed
- 1 tbsp Italian Parsley, chopped
Instructions
Prep Ahead Steps
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Shred the manchego cheese and cheddar cheese
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Chop the parsley. Crush the crackers. Dice the bacon.
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Preheat a medium (about 8") frying pan. Add the diced bacon on medium heat. Stir so that the bacon doesn't burn. Render the fat and crip the bacon. Remove the bacon with a slotted spoon leaving the fat behind and place on a plate to the side or store in the fridge if doing this in advance.
-
To the bacon fat still left in the pan, add a tbsp of butter and melt it stirring it into the bacon fat. Add the cracker crumbs and the parsley and mix to coat with the fat. Stir and toast in the pan on medium-low heat for 2-3 minutes. Remove from the heat and set aside or store in fridge until ready to top the mac and cheese.
Cook your Bacon Mac and Cheese
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Boil a large pot of water for the pasta. Once the pasta water is boiling, add a splash of Olive Oil and a pinch of salt. Add the pasta and stir so that it all is immersed in the water and doesn't stick it itself. Boil the pasta until al dente. Remove 1 cup of the pasta water and then drain the pasta. Leave the pasta in the strainer until the sauce is ready.
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Make the cornstarch slurry by mixing the cornstarch into the cold milk.
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Using the same pot that you used for the pasta, add the reserved 1 cup of pasta water plus 1 bouillon cube or chicken/vegetable base. Heat to simmer and dissolve the bouillon. Whisk in the cornstarch slurry and add the cooked bacon pieces. Continue to whisk while it heats through and starts to thicken (about 2-3 minutes).
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Whisk in the shredded cheeses and stir until it is completely combined and smooth.
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Add in the cooked pasta and mix to combine. Pour the pasta and cheese sauce into a baking dish that is either loaf size 10" x 5" x 3.5" or 9" x 9" x 2". Add the cracker crumbs on top.
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Bake in the oven for 10 minutes just for the topping to get extra crispy.
