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Savory Smoked Mac and Cheese Recipe with Crispy Bacon Easy and Perfect

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A creamy, smoky mac and cheese with sharp cheddar, smoked gouda, and crispy bacon, perfect for comfort food cravings with a flavorful twist.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 1 cup (100g) smoked gouda, shredded
  • 2 cups (200g) sharp cheddar, shredded
  • Optional: ½ cup (50g) mozzarella, shredded
  • 8 slices thick-cut bacon, cooked until crispy and chopped
  • 4 tablespoons (56g) unsalted butter, softened
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • ½ cup (120ml) heavy cream
  • 1 teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Optional: ½ teaspoon smoked paprika

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. While pasta cooks, heat a large skillet over medium heat. Add 8 slices of thick-cut bacon and cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to paper towel-lined plate to drain and chop into bite-sized pieces. Reserve some bacon fat in the pan if desired.
  3. In a large saucepan or skillet, melt 4 tablespoons unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour and cook for 2-3 minutes until smooth and bubbling but not browned.
  4. Slowly pour in 3 cups whole milk and ½ cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Stir in 1 teaspoon mustard powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, pepper, and optional ½ teaspoon smoked paprika. Adjust seasoning to taste.
  6. Lower heat to medium-low. Gradually fold in 1 cup smoked gouda and 2 cups sharp cheddar, stirring until melted and smooth. If using, add ½ cup mozzarella. Avoid boiling after adding cheese.
  7. Add drained pasta and most of the crispy bacon (reserve some for topping) to the cheese sauce. Stir gently to coat evenly.
  8. Pour mixture into an 8×8-inch casserole dish. Sprinkle reserved bacon on top.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes until bubbly and golden. For extra crispiness, broil 1-2 minutes watching closely.
  10. Let cool for 5 minutes before serving to allow sauce to thicken and flavors to meld.

Notes

Toast flour in roux just enough to remove raw flavor but not brown it. Whisk constantly to avoid lumps. Use freshly shredded cheese for best melt and creaminess. Baking bacon on foil-lined sheet pan at 400°F for 15-20 minutes yields consistent crispiness. Rest mac and cheese 5 minutes after baking for best texture. Adjust thickness of sauce with milk if needed before baking.

Nutrition

Keywords: mac and cheese, smoked cheese, crispy bacon, comfort food, easy recipe, cheesy pasta, smoky flavor

Find it online: https://cooksybite.com/savory-smoked-mac-and-cheese-recipe-with-crispy-bacon-easy-and-perfect/