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Mac and Cheese Recipe with Bacon

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mac and cheese

Mac and Cheese with Bacon and Tomatoes

Stephanie Gallagher

Homemade Mac and Cheese Recipe

This mac and cheese recipe is comfort food at its best. Even better: This homemade mac and cheese recipe can be made ahead and frozen for later. The secret is to cook the macaroni 1-2 minutes less than the package directions, and to use more sauce. Bacon, tomatoes and bread crumbs make a wonderful topping for this decadent baked mac and cheese recipe.

Ingredients:

  • 16 oz. elbow macaroni (whole wheat is okay)
  • 4 Tbsp. butter
  • 4 Tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 Tbsp. Worcestershire sauce
  • 5-6 dashes hot sauce
  • 4 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups shredded Gruyere cheese, divided
  • 3 Roma or plum tomatoes, sliced
  • 2 Tbsp. butter
  • 3/4 cup Panko bread crumbs
  • 6 slices bacon

Preparation:

  1. Spray a 9 x 13 pan with cooking spray. Cook macaroni according to package directions, cutting cooking time by 1-2 minutes. Drain macaroni. Rinse macaroni with cold water to stop the cooking process.

  2. Heat butter in a medium saucepan over medium-low heat. Add flour, and whisk for several minutes, until flour starts to turn golden. Add salt, Worcestershire sauce, and hot sauce.

  3. Warm milk in a microwave at 50% power for 1 minute. Whisk into the butter-flour mixture, stirring constantly, until thickened.

  4. Turn off heat. Stir in the cheddar cheese and 1 cup of the gruyere cheese until melted.

  5. Mix cheese sauce and macaroni. Pour mac and cheese into prepared pan. Top mac and cheese with remaining gruyere cheese.

  6. If freezing, wrap mac and cheese tightly and freeze. When ready to serve, thaw for 48 hours in the refrigerator and proceed with cooking directions.

  7. When ready to cook, preheat the oven to 350 degrees.

  8. Place tomato slices over mac and cheese.

  9. Mix butter and bread crumbs together. Sprinkle over mac and cheese.

  10. Fry bacon, and drain on paper towels. Crumble, and scatter over top of mac and cheese. Cover mac and cheese, and bake 20 minutes. Remove cover, and bake 10-15 minutes until golden brown and bubbly.
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