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Breaded Bacon Mac n’ Cheese


Breaded Bacon Mac n Cheese | urbanbakes.comHoly moly, Macaroni!

This has always been one of my all time favorite foods for as long as I can remember but this here, has to be the best I’ve made yet.  And it’s ALL about the topping!

Breaded Bacon Mac n Cheese | urbanbakes.comA combination of melted butter, Italian bread crumbs (used for added flavor) and fresh bread chunks will give you the second best crumb topping one can ask for.  Add bacon to the mix and WOW, it’s suddenly the best.

It’s crunchy and crisp with just that perfect amount of salt blended in a mouth full of creamy cheesy macaroni.  What’s not to Love about this dish?!  Maybe the fact that it goes straight to my hips!  But every now and then when you want to indulge into something savory then I see nothing wrong with this.     Breaded Bacon Mac n Cheese | urbanbakes.comHealth Tip:

To make a lighter (less calorie dense) version of this recipe, simply substitute bacon for turkey bacon (or go without), whole milk for skim milk, full-fat cheese for part-skim cheese and a total of 2 tablespoons of butter used just for the macaroni portion.  In the photos here, I omitted butter for the crumb topping (only because I forgot) but as you can see, it’s not really necessary.  The butter is good to use if you want the crumbs to adhere more to the macaroni.

Capri Porcelain Mini Frying Pans - urbanbakes.com

Precooked Breaded Bacon Mac n Cheese | urbanbakes.com

Precooked Breaded Bacon Mac n’ Cheese

I used six mini porcelain frying pans with the same quantity of ingredients in this recipe.  Based on the remaining portion of macaroni and cheese, it’s estimated 9 mini frying pans can be used instead of a 2-quart casserole dish.

Breaded Bacon Mac n’ Cheese

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 2 quarts

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 4 - 6 bacon strips
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups bread, cubed
  • 2 tablespoons Italian bread crumbs

Instructions

  1. Heat oven to 350F. In medium saucepan, boil macaroni until tender; drain and set aside in colander.
  2. Meanwhile, pan fry 4 to 6 strips of bacon to desired crispness. Lay cooked bacon on a paper towel over a plate to drain excess fat.
  3. In medium saucepan, melt 4 tablespoons of butter over medium-high heat. Whisk in flour, salt, pepper, mustard and Worcestershire sauce. Cook until mixture begins to bubble; remove from heat. Whisk in milk.
  4. Boil for 1 minute stirring constantly; remove from heat. Whisk in cheese until melted. Add macaroni and 2 to 4 strips of crumbled bacon (optional), mix well.
  5. Pour evenly into a 2-quart broiler-safe baking dish or porcelain frying pans. Bake on center rack uncovered 15 to 20 minutes or until cheese bubbles. Remove from oven; set aside.
  6. Meanwhile in small bowl, mix 2 tablespoons of melted butter, cubed bread, bread crumbs and remaining crumbled bacon. Sprinkle over baked macaroni.
  7. Adjust oven rack to the top. Broil 3 to 6 minutes until crumbs are deep golden brown. Rotate dish for even browning if necessary. Cool for 5 minutes before serving. ENJOY!

Notes

Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.

Recipe Source: www.urbanbakes.com

http://urbanbakes.com/breaded-bacon-macaroni-and-cheese-recipe/

Have you made any of my recipes?  I would love to see them.  Snap a pic and use the #urbanbakes on your public Instagram and Twitter.


8 Responses to Breaded Bacon Mac n’ Cheese

  1. I am wanting to make this for thanksgiving but need to feed about 22 people do you think I could make it the night before then bake it the next morning?

    • Hi Krystal,
      I would recommend to double or even triple this recipe, especially for those who may want seconds. ;) To save time on the day of, you can do steps 1 and 2 the night before. I wouldn’t recommend cooking the butter/cheese in steps 3 and 4 because once refrigerated, it will return back to a harden state. However, prepping the pasta, cooking & crumbling the bacon a day ahead should definitely help save some time!
      Have a Happy Thanksgiving!
      – Connie

  2. I love your new blog, Connie. It looks fantastic! Your breaded bacon mac ‘n cheese looks even more fantastic – damn girl, this is an excellent dish. I’m definitely making it asap. I love the little porcelain frying pans and the styling of your photos. Perfection. I’m not low-fatting a single thing from this recipe – bring on the bacon, butter ‘n cheese!

  3. So much to say, so much to say… First: I love your photos. I love the composition, and how every pic shows a different viewpoint. And those little mini frying pans are too cute for words! The mac and cheese looks totally tdf- I adore a crunchy breadcrumb topping and I love how you’ve used dry breadcrumbs as well as bigger hunks of fresh bread. And finally, your blog design is gorg!

  4. These look amazing!! Since the preview on IG I’ve been waiting for the recipe. I can’t wait to try it. But first…I love the new look Connie!! So beautiful!! It was totally worth the wait :)

    • Thank you Connie, for this receipe, Breaded Bacon Mac n’ Cheese. I made this dish for my Husband and Daughter and they said, it was the best macaroni dish, that I had ever made! My husband said it was gourmet, all the way! Both had seconds. The only thing I did not do, I used a rectangle baking pan, instead of the little ceramic baking bowls. I used a package of Hormels Real Bacon bits for the sauce and 1/2 jar of real bacon bits for the topping. For the cheese I used old aged cheddar. This dish made for another dinner night. If your on a tight budget, this is a fantastic dish to make. Thank you. Will be keeping this receipe as one of my favorites, for sure!

      • Thank you so much Mar for commenting. I’m really glad you like it.
        I’ve made this dish several times since posting and I always use a regular baking pan. I thought the ceramic bowls were cute and needed an excuse to use them for the post. ;-)