Bacon Mac & Cheese Recipe

5 23 23
Bacon Mac & Cheese Recipe
Bacon Mac & Cheese Recipe photo by Taste of Home
Publisher Photo

Bacon Mac & Cheese Recipe

Read Reviews
5 23 23
Publisher Photo
Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.—Shelly Boehm, South Bend, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

Ingredients

  • 6 cups uncooked elbow macaroni
  • 1 pound bacon strips, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 cups 2% milk
  • 2 cups shredded pepper Jack cheese
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash hot pepper sauce
  • 3 green onions, chopped

Directions

Cook macaroni according to package directions.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bacon Mac & Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p113

Nutritional Facts

3/4 cup: 438 calories, 26g fat (13g saturated fat), 75mg cholesterol, 1106mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 25g protein.

Popular Videos

  • 6 cups uncooked elbow macaroni
  • 1 pound bacon strips, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 cups 2% milk
  • 2 cups shredded pepper Jack cheese
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash hot pepper sauce
  • 3 green onions, chopped
  1. Cook macaroni according to package directions.
  2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
  3. Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
  4. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bacon Mac & Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p113

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon Mac & Cheese

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Roseann User ID: 9404892 282102
Reviewed Jan. 14, 2018

"I suggest substituting real American cheese for the Velveeta. Velveeta isn't actually cheese but one of those Frankenstein foods made with oil and some other weird ingredients. If you're going to the trouble to make this from scratch, keep it real. Please don't hate me because I don't recommend fake food."

MY REVIEW
John User ID: 9272166 274889
Reviewed Oct. 5, 2017

"Very nice texture and blend of flavors. Second time I used less bacon and a pound of ground beef. Then half cheddar, half smoked Gouda and the velveta. Saut?ed sweet onion in the bacon fat and mixed in six chopped up roasted Hatch peppers. Amazingly delicious."

MY REVIEW
Swilliamson003 User ID: 8934980 254234
Reviewed Sep. 17, 2016

"Very very good, did as recipe called for except added less Jalape?o. Everyone loved it."

MY REVIEW
baglov04 User ID: 8747282 243022
Reviewed Feb. 1, 2016

"By far the best mac n cheese I've ever made and i'm a mac n cheese snobb. The only things I did different was add more jalapeno and one habanero (I like it really spicy) and I ommitted the green onion (simply because I didn't have any) and the recipe came out to die for. I will definitely be making this again soon!"

MY REVIEW
eramascot User ID: 8719942 242667
Reviewed Jan. 27, 2016

"for added color add some broccoli. Good way to sneak it in under the kids nose"

MY REVIEW
[email protected] User ID: 5651791 241283
Reviewed Jan. 7, 2016

"Very good. Added panko topping"

MY REVIEW
JudyVarnamCox User ID: 8481470 232018
Reviewed Aug. 30, 2015

"My family gives this one a big thumbs up! The bacon really brings it a step up. Great side dish for any meat. JudyLA"

MY REVIEW
SusanH54 User ID: 6442199 222638
Reviewed Mar. 12, 2015

"Attn: luvmac -- when you buy shredded cheese if you look at the bags - an 8 oz bag = 2 cups."

MY REVIEW
luvmac User ID: 8288535 222582
Reviewed Mar. 11, 2015 Edited Mar. 13, 2015

"I am confused on the amount of cheese. The recipe keeps saying add 1 cup (4 ounces) for the cheeses, BUT, a cup is 8 ounces. Is it supposed to be 4 ounces of each cheese, or 8 ounces???"

MY REVIEW
rcfslp User ID: 7851520 211676
Reviewed Jun. 16, 2014

"Ridiculously easy and a crowd pleaser!"

Loading Image