Bacon Smoked mac and cheese recipe
Combining four different cheeses with bold flavors, this Gluten Free Baked Smoked mac and cheese recipe will have the entire family flocking to the table. It’ll be an instant love affair when you dive into the creamy, dreamy, incredibly savory depths of the ultimate comfort food, of Gluten Free Bacon Macaroni and Cheese.
Servings: 10
Calories: 644kcal
Equipment
- Stirring spoon/whisk
- Casserole Dish
- Cheese grater
Ingredients
- 1 12 oz Box of elbow macaroni (I used gluten free)
- 16 oz Cheddar cheese Shredded, I like to shred blocks of cheese
- 4 oz mozzarella Shredded
- 4 oz triple cheddar Shredded
Additional cheese for the top
- 4 tablespoon butter
- 2-3 tablespoon flour I used gluten-free
- 20 oz heavy cream
- 4 oz cream cheese
- ¾ teaspoon olivenation smoked sweet paprika
- 1 tablespoon olivenation dried shallots
- 1 ½ teaspoon olivenation dried jalapeño
- ½ teaspoon olivenation bacon salt
Additional for the top
- ¼ teaspoon black pepper
- 7-9 pieces cooked/chopped bacon
- Parsley for the top
Instructions
- Preheat the oven to 400 ℉
- Heat a large pan over medium high heat.
- Add the butter and allow it to melt.
- Sprinkle two tablespoons of flour over the melted butter and stir. Keep stirring for a couple of minutes until the mixture begins to smell a little nutty.
- Slowly pour in the heavy cream while continually stirring. Keep stirring until the mixture thickens.
- Once the sauce has thickened add in the shredded cheese a few handfuls at a time while stirring. Turn the heat to low.
- Add the cream cheese, shallots, paprika, pepper, salt, bacon, and diced jalapenos and stir until the cream cheese is melted.
- Fold in the pasta until fully coated. Spread the mac and cheese into a baking dish and top with additional shredded cheese, parsley, and bacon salt.
- Allow the macaroni and cheese to bake for 18-20 minutes until golden brown on top and a little bubbly.
Notes
Top Tips:
- For the best texture, hand-grate your cheese. The cheese that is already grated has a coating on it to prevent it from sticking together in the bag and this will affect the final texture of your dish. It also doesn’t have as much flavor.
- Let your heavy cream and cream cheese come to room temperature. You can even gently heat the heavy cream if desired. This will ensure that the sauce remains smooth and lump-free. Cold milk or cream can cause the roux to seize and create lumps.
Nutrition
Serving: 1g | Calories: 644kcal | Carbohydrates: 32g | Protein: 22g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 553mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1746IU | Vitamin C: 0.3mg | Calcium: 497mg | Iron: 1mg
