February 19, 2015

Spicy Bacon Mac and Cheese

Kraft Dinner move over! There's a new tasty dinner that's soon to be a classic favorite. Granted there's a bit more work to prep and cook this meal, but totally worth it, definitely a good comfort classic mmmm.

But fret not, all the hard work can double as a delicious and easy freezer meal if you prep a bit more and put the sauce aside for next time.

Now as for the 'spicy' part, add as much or as little cayenne as you'd like, I erred on the more side and it gave this meal a nice kick :)

Keep on reading and your belly will thank me later.

  • 5 cups short pasta
  • 1/3 cup unsalted butter
  • ½ cup chopped yellow onion
  • 2 tsp chopped garlic
  • 1/3 cup all-purpose flour
  • 1 tbs cayenne (more for a spicier kick)
  • 4 cups milk, warmed
  • 2 tsp Dijon mustard
  • 4 cups grated aged cheddar
  • ½ cup grated Parmesan cheese
  • ½ package bacon (or more to taste)

  • Preheat oven to 350 F.
  • Bring a large pot of salted water to boil and cook pasta according to package. Start crisping the bacon in a pan or baking in the oven.
  • Heat butter in a pot over medium. Add onion and saut√© for 2 min or until softened. Add garlic and saut√© for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste.
  • Add milk, a little at a time, stirring constantly until milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 5 min or until thickened.
  • Remove from heat and add cheddar and Parmesan cheese a handful at a time, stirring until melted and incorporated. Season with salt and pepper to taste
  • Combine sauce with cooked pasta and serve into dishes. Bacon should be crisped and cool to the touch, crumble on top of pasta and serve.