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Mac and Cheese with Blue Cheese and Bacon

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Ingredients

1 pound penne pasta
10 slices bacon
1/4 cup butter
2 onions, chopped
4 cloves garlic, minced
1/4 cup flour
1-1/2 cups whole milk
1-1/2 cups heavy cream
1-1/2 cups shredded provolone cheese
1-1/2 cups shredded Monterey Jack cheese
1-1/4 cups crumbled blue cheese

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Mac and Cheese with Blue Cheese and Bacon

  • Serves 6
  • Easy

About This Recipe

Mac and cheese really is the ultimate comfort food. There’s something about the combination of tender pasta combined with a rich cheese sauce that is so perfect.

There are so many variations of mac and cheese: made with different cheeses; with other ingredients such as onions, garlic, meatballs, or chicken thrown in; baked in the oven; cooked in the slow cooker; but the best variation is this one.

Bacon and blue cheese are the perfect additions to macaroni and cheese. The salty crispness of bacon and the super creamy tang of blue cheese elevate this recipe to something fabulous.

You can use other types of cheese in this easy recipe, but provolone, Muenster, and blue cheese really combine well. The provolone is the perfect melting cheese. The Muenster is very mild and creamy and adds body. And the blue cheese is a spike of flavor.

Enjoy this recipe on a cold night with a green salad tossed with avocados and a glass of white wine. Comfort is on the way!

Steps

1
Done

Fill a large pot with water and add about 1 tablespoon salt. Bring it to a boil over high heat.

2
Done

Meanwhile, cook the bacon until crisp. Drain the bacon on paper towels and drain the bacon fat from the pan. Do not clean the pan.

3
Done

Add the butter to the unwashed pan and cook the onion and garlic over medium heat until tender, stirring frequently. This should take about 4 minutes.

4
Done

Add the pasta to the boiling water and cook until al dente. Drain and set aside.

5
Done

Add the milk and cream to the onion mixture in the pan and cook and stir with a wire whisk until the sauce thickens.

6
Done

Crumble the bacon. Add it along with the pasta, provolone and Muenster cheeses to the sauce in the pan.

7
Done

Cook and stir gently for a few minutes or until the cheese melts and the sauce is creamy. Stir in the blue cheese and serve.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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