Bacon Mac and Cheese
Yield serves 8
- 4 cups whole milk, at room temperature
- 2 cloves garlic
- 2 sprigs fresh thyme
- 8 slices Applewood Smoked Bacon, diced
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 3 cups grated white cheddar cheese
- 2 cups grated fontina cheese
- Salt and freshly ground black pepper
- 1 pound elbow macaroni
- ¼ cup finely chopped scallions
Recipe notesThis quick and easy stovetop mac & cheese recipe comes together in 20 minutes. Bacon dresses up the comfort food classic and will satisfy adults and kids alike.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente; drain and set aside.
- In a small saucepan over medium heat, warm the milk, garlic, and thyme to a bare simmer. Remove from heat and let the mixture sit.
- In a large saucepan over medium heat cook the bacon until fat has rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, remove bacon and drain on paper towels. Pour off all but 3 tablespoons of bacon fat and return pot to medium heat.
- Remove thyme and garlic from reserved milk mixture and discard.
- Sprinkle flour over the bacon fat and whisk to combine. Cook, whisking occasionally until mixture is smooth and flour is golden, about 5 minutes. Slowly add milk, whisking constantly. Continue to whisk and cook until mixture is smooth and thickened. Stir in dry mustard. Remove from heat. Stir in cheeses a little at a time until fully incorporated. Stir in bacon and scallions. Fold in macaroni. Taste for seasoning and add salt and pepper, if needed. Serve immediately.