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Obsessed with Cheese Mac and Cheese with Bacon

Creamy baked mac and cheese packed with five cheeses and topped off with crisp bacon.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6 Large Portions

Ingredients

  • 1 pound elbow noodles
  • 4 tablespoons unsalted butter 1/2 stick
  • 2 garlic cloves minced
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup mascarpone cheese
  • 8 ounces Gruyere cheese freshly grated
  • 8 ounces sharp cheddar cheese freshly grated
  • 8 ounces Fontina cheese freshly grated
  • 2 ounces Parmesan cheese freshly grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup panko bread crumbs
  • 2 slices thick-cut bacon cooked and crumbled

Instructions

  1. Preheat the oven to 275 degrees F. Grease a 9 X 13-inch baking dish with butter.
  2. Bring a large pot of salted water to a boil and prepare the pasta according to the directions, taking 1 to 2 minutes off the cooking time. Drain the pasta once it's done and set off to the side.
  3. For the cheese sauce, heat the butter in a saucepan over medium heat. Once it is melted, add the garlic and cook for 15 seconds, then whisk in the flour to create a roux. Stir the roux until it is golden in color, 1 to 2 minutes. Pour the milk in slowly and whisk constantly until the liquid starts to thicken, another 5 minutes. Reduce the heat to low and add the mascarpone, Gruyere, 6 ounces of the cheddar, 6 ounces of the Fontina and the Parmesan cheese. Stir the sauce constantly with a heatproof spatula until the cheese is melted, then add the pepper, salt, and nutmeg. Stir to combine.
  4. Add the pasta to the baking dish and pour the cheese sauce over the top. Mix and disperse the sauce throughout the noodles. Cover with the remaining cheddar and Fontina cheeses, the bread crumbs, and bacon. Bake until golden and bubbly on top, about 30 minutes.