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macaroni in a pale white-cheddar sauce with crisp browned bacon pieces mixed through and scattered lightly on top in a plain skillet
Melissa Hart

Bacon Mac and Cheese

Cook the bacon until crisp before building the sauce in the same skillet, and measure the fat left behind rather than using everything the bacon releases. Too much makes the sauce feel oily even when the cheese has melted properly. White cheddar and a little Dijon give this bowl enough bite to stand beside the bacon, while half the crisp pieces stay out until the last stir so they keep some crunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 6 slices thick-cut bacon chopped
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 8 oz white cheddar cheese freshly grated

Method
 

  1. Cook macaroni in a large pot of water with the salt until just tender. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, cook bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Transfer to a plate and leave exactly 2 tablespoons rendered fat in the skillet, discarding excess.
  3. Whisk flour into the fat for 1 minute, then gradually whisk in milk. Add mustard and pepper and simmer for 4 minutes until lightly thickened.
  4. Remove from the heat and stir in white cheddar until smooth. Fold in pasta and half the bacon, loosening with reserved pasta water a tablespoon at a time if necessary.
  5. Scatter the remaining bacon over the pasta and serve promptly.