Loading Video...

Skillet Bacon Mac and Cheese

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 50 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Bechamel sauce, recipe follows

1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)

1 teaspoon dry mustard, or to taste

1/4 teaspoon ground cayenne pepper

2 cups grated sharp Cheddar cheese

1 cup grated Gruyere cheese

1 cup, plus 1/2 cup grated Parmesan cheese

1 cup milk

1/4 cup heavy cream

1 1/2 cups panko (Japanese) bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat

Bechamel Sauce:

1/4 cup unsalted butter

1/4 cup flour

3 cups hot whole milk

1/4 teaspoon nutmeg

Salt and freshly ground pepper, to taste

Directions

  1. Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Bechamel Sauce:

  1. To make the Bechamel: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet. 
  2. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …