Smoked Maple Bacon Macaroni & Cheese: Recipe

The key to this bacon macaroni & cheese recipe is the 4 cheeses. Lauren and I tried quite a few combinations of different cheeses before settling on this 4 cheese mix as providing the best flavour and texture. The mac & cheese tastes great by itself and is comfort food at its best, however if you’re feeling super indulgent, the smoked maple bacon takes things to the next level.

Smoked Maple Bacon Macaroni & Cheese recipe


Preparation Time: 5 minutes          /          Cooking Time: 20 minutes          /          Serves 4


Ingredients

The Mac & Cheese
  • 375g macaroni
  • 70g grated Monterey Jack cheese (or Gouda)
  • 70g grated Cheddar cheese
  • 30g Queso Quesadilla cheese (or Mozzarella)
  • 30g Asadero cheese (or Provolone)
  • 45g unsalted butter
  • 60g plain flour
  • 450ml milk
  • salt & pepper for seasoning

 

The Smoked Maple Bacon (Optional)
  • 6 rashers bacon
  • 2 tbsp (30ml) maple syrup
  • 1⁄2 tsp (2.5g) smoked paprika
  • 2 tbsp (30g) bread crumbs

 

Method

The Mac & Cheese
  1. Cook pasta as per your pasta boxes instructions. Ensure a pinch of salt and a dash of oil has been added to the water before you add the pasta
  2. Once cooked remove from the heat, strain and place aside.
  3. Melt butter in a saucepan over a medium heat
  4. Add the flour and stir to combine into a ball, cook for 1 or 2 minutes
  5. Add the milk bit by bit while stirring . This will prevent you from having a lumpy sauce
  6. Once all milk has been added and you have a smooth white sauce add all the cheese.
  7. Stir until all the cheese has melted then add the pasta directly into the sauce.
  8. You can serve at this point (as below), and it tastes great, however for extra indulgence, continue to the next step.

Smoked Maple Bacon Macaroni & Cheese recipe

The Smoked Maple Bacon (Optional)
  1. Preheat the oven to 220oC.
  2. Place bacon on a baking tray lined with baking paper.
  3. Put the tray into the oven for 15 minutes.
  4. Mix the paprika and maple syrup together and coat the bacon once the 15 minutes is up.
  5. Once the paprika/maple mix has been added return the bacon to the oven for a further 5 minutes.
  6. Cut the bacon into thin strips and set aside.
  7. Place the macaroni & cheese in an oven proof dish and stir through most of the bacon. If you are serving the dish in individual portions, work on one rasher per serve.
  8. Sprinkle the reserved bacon and bread crumbs on top of the macaroni cheese and put under a hot grill for 5 minutes.
  9. Remove from the oven and serve.

 

Notes

As a main, this recipe serves 4 people, as a side it serves 6.

With or without the smoked maple bacon, it tastes great.

If you don’t have any macaroni on hand, any small pasta that holds sauce well, such as fusilli also works.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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