Bacon Mac and Cheese
It’s been awhile since I’ve posted a new recipe, so I thought I’d make a spectacular comeback with Bacon Mac and Cheese!
I had an accident that left my right hand very injured and unable to use.
So I have been having friends and family help me with cooking so that I can continue to create new recipes for you all.
For this Mac and cheese recipe my wonderful daughter Rachel is my adorable cooking assistant.
This is certainly not your typical Mac and cheese recipe.
It’s made on the stove top and has only four simple ingredients.
To start, boil a pound of elbow macaroni according to package directions in salted water.
Once the pasta is done, reserve 1/2 cup of the starchy pasta water and drain the rest of the pasta into a pasta strainer.
Rinse the pasta very well with cold water to prevent it from becoming mushy.
Then put the same large pot that you used to cook the pasta back onto the stove on high heat.
And pour in a quart of heavy cream, kosher salt, and pepper.
Bring the cream to a boil, but watch very closely as it will likely bubble up.
If it bubbles up too much simply remove from the heat for a moment.
Then reduce the heat to a medium low and simmer for 30 minutes stirring several times and scraping down the sides of the pot.
In my opinion bacon just makes everything better!
While the cream is cooking away on the stove you can start making the bacon.
Set a skillet over medium heat on the stove and use kitchen scissors to cut a pound of bacon right into the skillet.
Stir the bacon a few times it should take about 9 to 11 minutes to get perfectly cooked.
Once the bacon is cooked, place the bacon bits on paper towels to absorb the excess grease.
Remember to keep stirring that cream as you’re cooking the bacon as it reduces on the stove.
You can use a box grater to shred 12 ounces of Colby Jack cheese so that it is ready when the cream is done.
After the cream has cooked for 30 minutes, stir in the shredded cheese.
Next, stir in the cooked elbow macaroni and the cooked bacon.
Add 1/4 cup of the reserved starchy pasta water and once everything’s combined taste for seasoning.
You will most likely have to add more kosher salt and pepper… just season it the way that you like.
And if you prefer a creamier Mac and cheese feel free to add more of the reserved pasta water.
If you ask me this is one gorgeous bowl of creamy bacon Mac and cheese!
You can easily serve this as a meal or it would be an absolutely amazing side dish!
YUM!
If you like Bacon Mac and Cheese, you might also like these recipes…
Cheesy Goetta Bacon Melts
Chicken Bacon Ranch Baked Pasta
Cheez It Mac and Cheese
.
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Bacon Mac and Cheese
Bacon Mac and Cheese has only 4 ingredients and is an easy, creamy and decadent macaroni and cheese recipe. A meal or side dish for everyone!
Ingredients
- 1 pound elbow macaroni
- 1 quart heavy cream
- kosher salt, pepper
- 1 pound bacon
- 12 oz colby jack cheese (I used the block of cheese and shredded)
Instructions
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Boil the elbow macaroni in a large pot in salted water according to package directions. Save a half cup of the starchy pasta water and set aside. Pour the macaroni into a pasta strainer and rinse very well with cold water so it doesn't become mushy.
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Set the same large pot over high heat and add the quart of heavy cream, kosher salt, and pepper. Bring to a boil, watching carefully as it will bubble up (if bubbles too much remove from heat for a moment).
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Once boiling, reduce the heat to medium low and cook 30 minutes, stirring several times and scraping the sides a few times.
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While the cream is cooking, set a skillet over medium heat. Use kitchen scissors to cut the bacon into bite size pieces right over the skillet.
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Cook the bacon 9 to 11 minutes until the bacon is cooked. Put the bacon over paper towels and remove the excess bacon grease.
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Use a box grater to shred the cheese. Once the cream has cooked for 30 minutes it should be reduced by half. Add the shredded cheese and stir until melted.
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Then add the macaroni and cooked bacon (you can save some bacon to garnish if desired).
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Add 1/4 cup of the reserved pasta water and stir until combined. Taste for seasoning and add more kosher salt and pepper as needed. Add more of the reserved pasta water if you prefer a creamier mac and cheese.
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