Double Smoked Bacon & Three Cheese Macaroni

Mac and Cheese might just be the perfect food! A great cheese combines with more cheese, for an absolutely creamy, dreamy bacon mac and cheese. This recipe combines our award-winning double smoked bacon with three cheeses to be baked to perfection. Add green onions and your favourite local beer and you have a dish that is sure to warm you up for this cold Ontarian winter!

Find More Recipes

Ingredients

1 can of your favourite beer (stouts recommended)
2-1/2 cups macaroni
3 tablespoons butter
3 tablespoons flour
1-1/2 cups Fresh Reid’s Dairy milk
3/4 cups parmesan, grate
1-1/2 cups old cheddar cheese, shredded
1-1/2 cups gouda cheese, shredded
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
1/4 teaspoon garlic powder
green onions
seasoned with salt and ground pepper
1/2 cup panko bread crumbs
1/2 Halenda’s double smoked bacon, cooked and crumbled

Prep Time 15 min
Cook Time 20 min
Total Time 35 min

Directions

Preheat oven to 375 degrees.
Prepare pasta according to package directions, cooking 1-2 minutes less than the time noted.
In a saucepan over medium-high heat, melt butter. Whisk in flour and cook until bubbly and golden in color.
Make roux. Whisk in milk and beer into saucepan and slowly stir in shredded gouda and old cheddar. Lower heat to medium and continue to stir, cooking for 3-5 minutes until you have a light roux.
Stir drained macaroni into sauce.
Pour macaroni and sauce mixture into two single size serving dishes, dividing evenly.
In a small bowl, combine panko bread crumbs, green onions and crumbled award-winning double smoked bacon. Top each dish with half of the bacon mixture.
Grate additional parmesan cheese over bacon crust.
Bake for 25-30 minutes. Remove from oven and let stand for 5 minutes before serving.