Bacon Mac & Cheese with Caramelized Onions Recipe
This indulgent Bacon Mac & Cheese recipe combines smoky, crispy bacon with rich caramelized onions and a creamy cheese sauce featuring Gruyere, cheddar, and Parmesan. The dish is cooked on the stovetop and delivers a delectable comfort food experience with layers of flavor and a luscious, cheesy texture perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Caramelized Onions (Optional)
- 2 large yellow onions
- 2 tablespoons butter
- 1 tablespoon olive oil
Mac and Cheese
- 6 strips thick-cut hickory smoked bacon
- 1 lb medium pasta shells
- 1/4 cup butter (omit if you have enough bacon drippings)
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 cup shredded Gruyere cheese
- 2 cups shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Prepare the onions: Slice the onions into even 1/4-inch slices. Heat butter and olive oil in a medium skillet over medium heat, add onions, and toss to coat. Cook low and slow for 40-50 minutes, stirring frequently to caramelize. Reduce heat if onions cook too fast. Set aside once golden and soft.
- Cook the bacon: Cut bacon into thirds for more even cooking. Place in a large, high-walled skillet over low heat. Cook slowly turning occasionally until crispy on all sides. Drain on paper towels and reserve 4 tablespoons of bacon drippings for the sauce.
- Boil the pasta: While bacon cooks, start boiling salted water. Cook pasta shells until just al dente according to package directions, then drain.
- Make the roux: Heat bacon drippings (or butter if insufficient) in skillet over medium heat. Whisk in flour and stir continuously for 2 minutes to cook out the raw flour taste.
- Build the sauce: Gradually add heavy cream in splashes while stirring to prevent breaking the roux. Then slowly add milk in the same manner. Stir in mustard powder, dried thyme, garlic powder, and hot sauce. Bring to a boil, then reduce to a simmer.
- Add cheeses and combine: Lower heat and allow sauce to cool slightly. Gradually sprinkle in Gruyere, cheddar, and Parmesan cheeses, stirring constantly until fully melted. Fold in caramelized onions and drained pasta shells, mixing gently with a silicone spatula until evenly combined.
- Finish with bacon and serve: Roughly chop cooked bacon and sprinkle over the mac and cheese. Stir some bacon in if desired. Garnish with fresh parsley and serve immediately for best flavor and texture.
Notes
- Caramelized onions add a deep, sweet flavor but can be omitted for a quicker preparation.
- Cook pasta just until al dente to avoid mushy mac and cheese after mixing with sauce.
- Use reserved bacon drippings for a richer cheese sauce; substitute with butter if needed.
- Stir cheese gradually to ensure smooth melting and prevent clumps.
- This dish is best served fresh but can be refrigerated and reheated with some milk to loosen the sauce.
Keywords: Bacon, Mac and Cheese, Comfort Food, Cheese Sauce, Caramelized Onions, Pasta, Stovetop Recipe