So I have had some super crazy busy days around this house. Trying to take kids in for yearly check-ups, getting costumes ready, trying to catch up with the laundry and dishes. Whewww…. Exhausting! So cooking big meals has kinda been on the back burner. Not because I want too it is more a necessity.
So I have been doing some really quick and easy meals. This ultimate bacon macaroni and cheese may be easy to whip up but it doesn’t taste that way!! Winner!! And it has bacon in it, nuff said. So next time you need a comforting meal and don’t want to spend hours at the stove make this rich and creamy macaroni and cheese with smokey bacon and your taste buds will thank you. 🙂
- 1 pound uncooked elbow macaroni
- 8 strips bacon
- 1/4 cup chopped onion
- 3 tablespoons butter divided
- 1/4 cup all-purpose flour
- 4 cups 1/2 and 1/2 or whole milk
- 8 oz Monterey Jack cheese grated
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Parmesan cheese divided
- 1/2 cup bread crumbs or panko
Preheat oven to 425 degrees F. Grease a 13x9 inch baking dish.
Cook macaroni according to directions on the package.
Meanwhile fry bacon until crisp. Drain on paper towels. Saute onion in bacon fat with 2 tablespoons butter until golden. (you need around 4 tablespoons of fat so if you have 4 tablespoons of bacon fat don't add any butter ) Add in flour and cook until smooth. Slowly stir in 1/2 and 1/2 . Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add in grated Monterey jack, cheddar, 1 cup Parmesan cheese and crumbled bacon. Reduce heat to low and stir until smooth.
Drain macaroni and pour in cheese mixture. Stir well to combine. Pour into baking dish. Bake for 15 minutes or until bubbly. (I broiled mine for a couple of minutes afterward to brown my bread crumbs some more. Completely optional )