Bacon Macaroni and Cheese with Extra Sharp White Cheddar

Bacon Macaroni and Cheese with Sharp White Cheddar

The plan this last weekend was Lobster Macaroni and Cheese. However, we miscalculated the amount of lobster and ended up not having enough for the dish. Rather than scrap macaroni and cheese altogether, we used some thick maple smoked bacon and it turned out fantastic. I used extra sharp white cheddar and it really gave it a bite. It’s a creamy macaroni and cheese main or side dish with a great pairing of extra sharp white cheddar and maple smoked bacon.

This recipe is adapted from a similar recipe I found on Saveur, with some tweaks and changes for the addition of bacon.

Serve with a green salad and a glass of Cabernet or Sauvignon Blanc.

Bacon Macaroni and Cheese with Sharp White Cheddar

Elbow Macaroni
Makes 8-12 servings


12 ounces elbow macaroni
8 ounces sharp white cheddar cheese, cut into small cubes

2 tablespoons, plus 1 teaspoon all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon black pepper, freshly grounded
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper

2/3 cup low-fat sour cream
2 eggs, lightly beaten

1/2 cup heavy cream
1 1/2 cups milk
1/3 cup grated onion
1 teaspoon Worcestershire

10-12 strips thick maple smoked bacon, cooked and cut into 1/4-inch pieces
7 ounces extra-sharp white cheddar cheese, grated


Heat oven to 350 degrees. Using non-stick spray, coat the bottom and sides of a 9″x13″ baking dish. Bring a pot of salted water to boil. Add elbow macaroni and cook halfway through, about 3-4 minutes. Drain pasta and transfer to prepared baking pan. Stir in cubed cheddar cheese and set aside.

Combine flour, mustard, pepper, nutmeg and pepper in a large bowl. Add the sour cream and eggs and mix until smooth. Whisk in the cream, milk, onions and Worcestershire. Pour the egg mixture over the pasta mixture and add the bacon. Stir to evenly distribute the egg mixture and bacon. Sprinkle with the grated cheese evenly over top of pasta.

Bake until the pasta is set around the edges, and slightly golden, about 30 minutes (about 15 minutes for mini-cocottes). Let the pasta set for at least 10 minutes before serving (this will allow the cheese to thicken up).

This post was also featured in the Los Angeles Times Food Section: Daily Dish on January 06, 2011

Los Angeles Times Food Section: Daily Dish on January 06, 2011



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  1. Jackie says


    I was wondering since you did not saute the onions for this recipe, could you taste the grated onions and did it have a strong onion flavor in this recipe.

    • says

      Hi Jackie: You could definitely taste the onions. Even though I diced them medium to small, it was evident there was onions. I didn’t think the onions were overpowering with the extra sharp white cheddar…I am not “usually” a fan of onions unless they’re cooked.

      These are suggestions…but I preface that I haven’t tried it this way:
      If you’re not a fan of too much onion flavor, I might suggest cutting the amount of onions to maybe a tablespoon -OR- lightly saute it in a small amount of extra-virgin olive oil and then add it with the ingredients.

      Please share with me if you make this mac N cheese and which route you chose or what you thought about the onions in the dish. 😉

  2. says

    I dont think will ever be a time when I can pass up mac and cheese we eat it often here, love it and this with the extra sharp is right up my alley… btw…the rum was purchased in St Maartin, however looking on line almost all major liqueur stores have it Cruzan makes it. If you can’t find it try banana flavoring and regular rum mixed together, I guess I should have mentioned that…thanks for the catch! xoxo Claudia aka pegasuslegend

  3. says

    Everything is better with bacon, and your mac and cheese is the creamiest looking, bacon laden mac and cheese I’ve ever seen. How about lobster and bacon mac and cheese? I’ve become quite a cheerleader for fat since blogging lol Happy New Year!!

  4. says

    I’m not a mac&cheese person but add bacon and extra cheese and you totally sell it to be. The photos are amazing. I’m at work and I just want to go home and make this!

  5. says

    Love mac and cheese and just gave my daughter her own dish of my ‘just mac and cheese’ which I made on Tuesday. I will have to try the bacon mac and cheese since we both love bacon.

    Thanks for sharing,

  6. says

    I love macaroni and cheese and it is my son’s number one favorite food. This one looks so delicious. I love that it includes white cheddar. Comfort food at it’s best!

  7. says

    Definitely a great idea subbing the bacon in there! I love lobster and bacon equally, so I bet this would have been great either way! It definitely looks gorgeous!

  8. says

    Almost any type of macaroni and cheese makes me happy…especially if it has yummy bacon (although I’m certain that the lobster would have been FANTASTIC!) Thank you for sharing this delicious and creamy dish! I hope you have a wonderful end of your week.

  9. says

    Look at that beautiful photo with the cheese just oozing over! I love macaroni and cheese. I was at a potluck recently and one of my friends made mac and cheese. That was 80% of my diet that day! :) Happy new year Cristina.

  10. says

    You are killing me!!! That looks absolutely delicious but seriously, I know I would eat way too much it looks so good! There would be no green salad for me!

    I have bookmarked the page :)

  11. says

    oh ,looks so delicious!★•.¸¸.•*¨*❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤
    HAPPY NEW 2011 YEAR!!!

  12. says

    Cristina, you’ve been making all the recipes on my to-do list. First the palmiers and now the mac-n-cheese. I’ve been wanting to try the lobster version, too. Gosh, does this ever look appetizing. I bet the bites with bacon were total heaven. I would have wanted more than one portion. :-)

  13. says

    Hey Christina, great mac n cheese recipe. The family loves the stuff, especially my dad. I’ll let you know his reaction! Hope you had a great holiday :)