Wisconsin Bacon Mac & Cheese
This is a simple dish that will quickly become everyone’s favorite. I made it yesterday for Christmas lunch and it was voted kid approved!
Servings: 6-8 people as main dish, but up to 15 people if serving as a side
Prep Time: 20 minutes
Cooking Time: 30 minutes, 400 degrees F
1 lb of macaroni noodles
3 tablespoons of butter
3 tablespoons of all-purpose flour
4 cups of milk
3 cups of grated Wisconsin Cheddar Cheese
2.5 cups of grated Wisconsin Monterey Jack Cheese
1 package of thick cut bacon
Salt and pepper
1/2 tablespoon of oil
- Preheat the oven to 400 degrees F
- Bring a large pot of salted water and oil over high heat. Then add the macaroni and cook until al dente (about 8 minutes). Drain the macaroni.
- Cook bacon until crispy in frying pan. Put paper towels on a plate for when the bacon is fully cooked. Blot bacon to get most of the grease off. Chop or rip into small pieces.
- If in blocks, grate the Cheddar and Monterey jack cheese, but to make life easier, buy pre-shredded.
- In a small pan, heat the butter until melted and add the flour. Stir constantly to keep clumps from forming and until the roux (flour and butter) is a paste.
- In a second bigger pan, heat milk until warm.
- Add the roux mixture to the milk. Stir vigorously until it comes to a boil.
- Stir in 5 cups of cheese to the milk mixture until melted.
- Pour cheese mixture onto the noodles and stir in.
- Fold in most of the bacon, but save some for sprinkling on top!
- Pour mac & cheese into a 9 x 13 baking dish. The one pictured below is ceramic.
- Bake for 25 minutes or until hot and bubbly. Remove and sprinkle the rest of the bacon and the rest of the cheese on top. Bake for 5 more minutes or until top layer of cheese melts.
- Remove from oven and enjoy!
A special thanks to my mom for helping with the dish while I took pictures. Cooking is more fun when it’s a family affair.
Enjoy the dish and until next time,