Everyone needs comfort food sometimes… Especially like this hot, bubbly, very cheesy, bacon mac and cheese! A Cheesemonger’s Bacon Mac and Cheese.
I have to share…
It is like a thing you do when you eat the most delicious food… or the best mac and cheese EVER!
Today – winter is certainly here – a Colorado winter, where the sun is out so there are crystal “diamonds” in the snow. A perfect day to stay in and cook.
I was sitting with my coffee staring out the big window mesmerized at how beautiful and undisturbed the snow was this morning… and thinking it wouldn’t be long before the squirrels made tracks to the feeder I have for them. It was 15 degrees outside on the thermometer last time I looked… but warm and perfect for cooking comfort food inside! Actually perfectly cozy! Dogs are all nappin’- again.
Kinda feels like Christmas around here… and I love it.
And I am hungry. And I really do need to be cooking or something. Like making this mac and cheese for the second time in 2 weeks!
Have you ever had a mac and cheese that is hot and bubbly with crispy brown cheese dripping down the side of the bowl? Mac and cheese that has a smoky crispy applewood bacon on top? 5 kinds of cheeses? Cream to make it creamy and breadcrumbs on top to make it crispy?
Well, here it is – just for you! Cheesemonger’s Bacon Mac and Cheese!
I had all the ingredients in the fridge to make something cheesy last week. Probably because I think I bought one of every cheese in the market on the last visit. It is easy to do when there are samples out – and they all taste amazing. Ha! So when I was craving cheesy, salty, and hot from the oven- this was on our table for dinner that night. I did not think this would be the best Mac and cheese I would ever eat – (since visiting Seattle) – but it was!
In this recipe, I wanted a special big fat noodle. Like a Paccheri noodle! I used the Paccheri noodle from Seggiano.
The perfect noodle for this dish. There was a lot of cheese seeping out of those delicious, perfect, big fat noodles! The incredible cheeses used for Cheesemonger’s Bacon Mac and Cheese – are Gruyère, Jack, Colby, Swiss, and Brie!
The homemade breadcrumbs and the crispy smoked applewood bacon really do knock it out of the park! The breadcrumbs are crispy and buttery. The bacon is crispy and smoky. Mmmmm.
This is so your dish if you like Mac and Cheese! I cannot even explain the overall deliciousness. There really are no words here to describe this dish that I can find anywhere. Even with google.
I think this Cheesemonger’s Bacon Mac and Cheese will be a big hit on your table. With cheese and bacon as the stars of the dish… You might want to save this one for your recipe box!
How to serve this dish? BIG bowls and “lottsa” crusty bread!
And… while I am sharing comfort food – here are more dishes that are awesome on a cold winter’s day, easy casseroles that warm up the kitchen with the oven! Colorado Cowboy Casserole, the Quilted Chicken Casserole, and the delicious Southwest Picadillo Casserole! Cold weather favorites… my snow day favorites!
Lastly, if you make this Cheesemonger’s Bacon Mac and Cheese be sure to leave a comment. Above all, I love to hear from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! It is always so good to hear from you!
Enjoy!
Teri~
- 1 cup coarsely grated Gruyère cheese
- 1 cup grated Swiss Cheese
- 1½ cups coarsely grated Colby-Jack Cheese (about 6 ounces)
- 1 cups diced rindless Brie
- 6 slices of cooked crumbled bacon
- 5 tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- ¾ teaspoon (scant) nutmeg
- 4 cups whole milk
- 1¾ cups fresh breadcrumbs made from crustless French bread
- 1 pound Paccheri pasta
- 8 teaspoons whipping cream
- Mix all cheeses.
- Set aside 1 cup for topping; cover and chill.
- Cook bacon, cool, and crumble into small pieces.
- Melt 4 tablespoons butter in a large saucepan over medium heat.
- Add flour and stir until mixture turns golden brown, about 4 minutes.
- Add thyme and nutmeg.
- Gradually whisk in milk.
- Simmer until thickened and smooth, stirring often, about 4 minutes.
- Add cheeses from a large bowl. Stir until melted and smooth.
- Melt 1 tablespoon butter in a heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to a plate.
- Preheat oven to 375°F.
- Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to a large bowl.
- Pour cheese sauce over pasta and toss.
- Divide among eight 1¼-cup custard cups. Sprinkle with 1 cup cheese.
- Place cups on a rimmed baking sheet.
- Drizzle each with 1 teaspoon cream.
- Cover with foil; bake for 15 minutes.
- Uncover. Sprinkle with breadcrumbs and the bacon.
- Bake pasta until beginning to bubble and tops are golden, about 20 minutes.