Skillet Bacon Mac and Cheese

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 50 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Bechamel sauce, recipe follows
  • BECHAMEL SAUCE:
    • 1/4 teaspoon nutmeg
    • Salt and freshly ground pepper, to taste
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.

    Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.

    Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.

    In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

    Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.

    Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
    To make the Bechamel:
    Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
    Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 48 reviews

    • on April 19, 2014

      Flag

      Recipe states 3 c. of milk for the béchamel but in video Kelsey stated 4 cups and she didn't add heavy cream. The recipe is off quite a bit. Can someone that has already made give me some advice.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on March 15, 2014

      Flag

      This is mac and cheese, "dressed up!" Made it for dinner this evening, needed nothing else, as it's very rich and filling! I used Cellentani, a Barilla brand pasta, for an extra hold onto the cheese in the skillet! This is definitely a "keeper" recipe! So enjoy watching Kelsey on the Food Network...her dishes are always fresh and have a great new twist on the "same old, same old" recipes and cooking ideas!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on February 09, 2014

      Flag

      This was so good! I added fresh roasted Hatch green chiles when they were in season and would highly recommend doing the same for some subtle heat.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.