Three-Cheese Macaroni & Cheese with Country Smoked Bacon
Three-Cheese Macaroni & Cheese with Country Smoked Bacon
Three-Cheese Macaroni & Cheese with Country Smoked Bacon
Three-Cheese Macaroni & Cheese with Country Smoked Bacon

Three-Cheese Macaroni & Cheese with Country Smoked Bacon

David Venable

We've all had a mac & cheese that just wasn't cheesy enough. In this recipe, I combined three cheeses and added some smoked bacon to make it that much more delectable.

Ingredients

  • 1 (8-oz) package macaroni, cooked al dente, according to package directions
  • Salt and ground black pepper, to taste
  • 3 tsp butter
  • 1 jar (15-16-oz) Alfredo sauce
  • 1/3 cup Velveeta cheese
  • 1/4 cup mozzarella cheese, grated
  • 1 cup + 1/4 cup sharp cheddar cheese, shredded
  • 4-6 strips smoked bacon, crumbled

Directions

Preheat the oven to 350°F.
Pour the hot pasta into a large mixing bowl. Add the salt, pepper, and butter and stir until the butter melts. Add the Alfredo sauce, Velveeta, mozzarella, and 1 cup of the cheddar cheese; stir well. Pour the mixture into a large casserole dish and set a timer for 25 minutes.
While the mac and cheese is baking, render the bacon until crisp in a skillet over medium-high heat, about 5 minutes. Transfer to a paper towel-lined plate.
At the end of the 25 minutes, remove the mac and cheese from the oven and top with the crumbled bacon and 1/4 cup cheddar. Preheat the oven broiler and broil the dish for 10-20 seconds, or until the cheese melts. Serve hot.

Cook's Notes

When boiling the macaroni, use less water to cook the pasta and use the same liquid for the sauce. The starch from the pasta water makes the cheese sauce very creamy and thick.

Print Recipe