This Bacon Mac and Cheese is cheesy, creamy, salty and so comforting. Easy to prepare with simple ingredients. Ready in under 30 minutes.
I went a little nuts over the weekend and cooked some seriously delicious food. This homemade bacon mac and cheese is deadly, comforting and oh so beautiful to look at then devour. Not diet. And what’s not photographed is the big spinach salad I had to counter this bowl of cheesy goodness. It’s all about balance, right?
I’ve made homemade mac and cheese before and I always try to make it semi-healthy. Well I went crazy on this one and decided it’s Fall, bikini season is over, I’m not kidding anyone with my “healthy” mac and cheese anyway. So I came up with this little concoction.
Full of three different kinds of cheese, cream, bacon, and everything God gave us to create magical and dreamy mac and cheese. Okay, I’m sure you’ve noticed by now the recipe does include Velveeta cheese. I did this for one of two reasons, I actually had Velveeta cheese on hand in my fridge from another recipe and I really do like the way it melts down with the sauce and makes everything creamier and cheesier.
So there you have it, so sue me for using brick cheese but it is delicious, you can’t deny.
Bacon Mac and Cheese
Ingredients
- 1 box {14.5 ounces} Small Elbow Macaroni, cooked and drained
- 2 tablespoons Olive Oil
- 6 slices Thick Cut Bacon, diced
- 1 whole Jalapeno, diced
- 3 cloves Garlic, minced
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Smoked Paprika
- 1 cup Heavy Whipping Cream
- 1 cup Milk
- 1 cup Kraft Velveeta Cheese {Half a 16 ounce brick, cubed}
- 1/2 teaspoon each Kosher Salt and Ground Black Pepper
- 1 1/2 cup White Cheddar, shredded
- 1 1/2 cup Gouda, shredded
- Chives, chopped for garnish
Directions
- Step 1 In a large pot heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Drain out some of the fat in the pot, keeping about 2 tablespoons. Turn heat to low and add diced jalapeno cook for about 2 minutes until tender. Add the garlic, nutmeg and paprika. Stir until fragrant, about 30 seconds.
- Step 2 Add the cream, milk and the cubed velveeta cheese. Stir while simmering until the velveeta is completely melted. Season with salt and pepper. Turn off heat and add the reserved bacon, cooked macaroni noodles, white cheddar cheese, and gouda. Stir until combined and cheese is melted.
- Step 3 Serve immediately, garnish with chives if desired.
Savor and Enjoy!
My kind of Mac & Cheese. Love the flavors and especially the bacon on top. Yum!
Ok this post just gave me a major mac and cheese craving!!! Thanks a lot :) The pictures are beautiful, I feel like I can taste the bacon!
Mmm, yum and double yum. Mac and cheese is my favourite home cooked meal!
http://www.liquidgrain.co.uk
I made your Guinness Brasied Short Ribs for my family two nights ago … they are still talking about them! They were delicious and the gravy was unbelievable! Definitely a keeper! I followed your recipe to a tee .. did not change anything. We put the leftover gravy over buttered noodles the next day … Yummy! Love your page and can’t wait to try more of your recipes! :)
Thank you Stella for a rave review! I hope you and your family enjoy many meals to come, because after all that’s what it’s all about! Cheers!
This is exactly what I am craving right now: Bacon, Cheese, Carbs. Yum.