Cheddar Bacon Mac and Cheese Recipe

verry good a good thanksgiving twist

This was my first time making any type of baked Mac and Cheese, and it came out great. Rave reviews from the hubby and kids. The only changes I made to the recipe were: I used 2 cups of evaporated milk instead of regular, added salt & pepper as I was mixing the macaroni and mixture together. I spooned half of the macaroni into the casserole dish and then added a layer of shredded cheese before adding the rest of the macaroni. I topped it off with the layer of cheese as the recipe calls for, but also sprinkled some parmasean cheese and fine bread crumbs. I would NOT skip the bacon - it just took the dish to the next level (I even added extra!) Will make this again real soon!

This was a HUGE hit at a party! I wanted to make something kid friendly,and this was perfect (the adults loved it too...they wound up using it as a chili topper). I had to adjust according to what I had on hand and the amount needed. Here's my alterations: used an entire box (probably about 2.5 or 3 cups) of Vegetable Elbo Macaroni...2 cups of flax milk and about a cup of cream (stirred in the flax milk first)...a litte over 2 bags (so over 4 cups) of shredded cheese (one cheddar, the other a mexican mix)...and about 8 pieces of thick bacon. I also had great wisconsin cheddar so I shredded that on top before popping in the oven. I'll definitely be making this again! Oh, whatever you do, do not skip the bacon. It's the key ingredient. If you do then add seasonings, especially salt.

I Made 3 alterations: 1) I added some fresh minced garlic (2 cloves) and 1 small yellow onion. Sautéed them with a touch of butter and added it into the cheese sauce. 2) used light cream instead of milk. It makes the sauce thicker so i didnt need the flour. 3) I added a tablespoon of the bacon droppings to the cheese sause for a little extra flavor. Heavenly!!

I quadrupled the recipe. Used light cream instead of milk. Used 4 cups of max n cheese blend, 2 cups of extra sharp cheddar and 1.5 cups of shredded parmesan cheese in the sauce. I added 4 tablespoons of bacon grease to the rue. I also added a layer of shredded extra sharp in the middle and a layer on top with some parmesan cheese and panko bread crumbs. Came out rich and delicious!

I sliced bacon in 1 inch pieces and fried until crispy. Pour out all but a tbsp. of bacon fat and created the roux in the frying pan. Used whole milk and some whipping g cream, scraped up all the carmelized sugars left on the pan. Cooked until slightly thickened then added my cheddar. Used rotini pasta. Baked in oven . Wow so good

Best ever! I swapped 1/2c half and half for 1/2c of the milk, because I only had 2% milk. I added 1c or so cheese, swapping 1/2c Monterey Jack. Topped it with panko crumbs mixed with some bacon drippings and Parmesan cheese. Yum! This creamy concoction is a great base for any taste- broccoli, red peppers, onions, lobster or anything you like could be added.

I put 3 tbsps of flour. I was taught equal amounts of flour and butter . I also put 2 cups of elbows and I used a shredded cheese made by Armstrong that had real pieces of bacon in it already so there was no needto cook bacon. Also added some Dan-o's seasoning to the sauce.

I did a few modifications which made it very unhealthy but still awesome! I didn't have elbow on hand so I used gluten free bow tie pasta and, since our family likes a variety of cheeses, I added a few extra. I cut the cheddar in half and added some monterey jack, parmesan, and a dollop of cream cheese in it's place, stirring in a little salt and ground pepper as others recommended. I also cut the milk to 1 1/2 C and added 1/2 C half and half. Because I like to cook gluten free, I used corn starch instead of flour. It was fabulous and I will be making it again! :-)

This is so easy and tasty. I appreciated the fact that the bacon added nice flavor without overpowering the dish. I used a package of cheese ends I got at the deli which was a mish-mash of different cheeses instead of plain cheddar and it worked perfectly. I added all the cheese to the milk mixture and topped the casserole with buttered cracker crumbs as a personal preference. It was creamy and delicious. Added note: This is also a hit made with Johnsonville Breakfast Sausage instead of the bacon.

Fry bacon and remove from the pan, set aside until required. Then in the bacon fat add 1 diced onion fry until al'dente. Then add 1 large freshly chopped tomato and cook for 2 min. Add the bacon into the onion & tomato, some Italian dried herbs mix and cook for 3 - 4 min incorporating all the flavours. Remove from the heat and add this mixture to your white sauce and macoroni. Sprinkle over a mixture of shredded Mature cheddar, Parmesan & some Mozarella cheese, bake in a 190C oven until hot, melting and golden. It's too fabulous. Enjoy.

Never thought such an awesome dish would be soooo easy!

This was pretty good, but I thought it needed a bit more flavor. I used more cheese than called for because it didn't taste very cheesy with 2 cups. After baking, I found it was a little dry, so I’d add more milk to thin out the sauce. A perfect side for smoked ribs.

Perfect for busy nights or lazy days.

This is so good I am making it again for Easter.

It’s a great recipe but the sauce is a little bland so I would recommend putting your favourite hot sauce in with it as well to give it a little more flavour and a nice kick.

The cheese sauce aka rue was was not thick so we added more cheese but it is good my mom was glad I made dinner!

I added some Pablo and Frank’s red hot powder on top at the end and chicken breasts. Delicious!!

Easy fast and delicious

Super easy to make...not as good as my mom used to make, but good enough.