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Creamy Smoked Gruyere Mac and Cheese with Crispy Bacon

Creamy Smoked Gruyere Mac and Cheese with Crispy Bacon

Indulge in the ultimate comfort food experience with our Creamy Smoked Gruyere Mac and Cheese with Crispy Bacon! Imagine the rich, smoky flavor of Gruyere cheese melting into a luscious sauce, perfectly coating al dente elbow macaroni, and topped with crunchy, savory bacon. This dish is not just a meal; it's a celebration of flavors that will leave your taste buds dancing with delight. Whether you're hosting a cozy dinner or simply craving a bowl of cheesy goodness, this recipe is your ticket to gourmet comfort food. Ready to elevate your mac and cheese game? Let’s dive into the details!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 8 oz elbow macaroni
  2. 4 slices bacon, chopped
  3. 2 cups milk
  4. 1 cup smoked Gruyere cheese, shredded
  5. 1 cup sharp cheddar cheese, shredded
  6. 1/4 cup all-purpose flour
  7. 1/2 tsp paprika
  8. Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta and set aside, reserving about 1/4 cup of pasta water.
  2. In a large skillet, cook chopped bacon over medium heat until crisp and golden brown, approximately 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon grease in the pan.
  3. In the same skillet with bacon drippings, whisk in all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly to prevent burning and develop a rich flavor.
  4. Gradually pour in milk, whisking continuously to prevent lumps. Simmer the mixture for 3-4 minutes until the sauce begins to thicken and becomes smooth.
  5. Reduce heat to low and add shredded smoked Gruyere and sharp cheddar cheese. Stir until cheese is completely melted and sauce is creamy and uniform.
  6. Season the cheese sauce with paprika, salt, and pepper. If sauce is too thick, add reserved pasta water to reach desired consistency.
  7. Add cooked macaroni to the cheese sauce, stirring gently to ensure every pasta piece is evenly coated.
  8. Transfer mac and cheese to a serving dish, top with crispy bacon pieces, and serve immediately while hot and creamy.

Tips

  1. Perfect Pasta: Make sure to cook the elbow macaroni until al dente, as it will continue to cook slightly when mixed with the cheese sauce. This ensures a perfect texture!
  2. Bacon Flavor: For an extra flavor boost, consider using thick-cut bacon. The crispy bits will add a delightful crunch and richness to your dish.
  3. Cheese Choices: While smoked Gruyere is a star in this recipe, feel free to experiment with other cheeses like fontina or gouda for a unique twist.
  4. Roux Mastery: When making the roux, keep stirring to avoid burning the flour. A well-cooked roux will enhance the flavor of your cheese sauce.
  5. Adjust Consistency: If your cheese sauce is too thick, gradually add the reserved pasta water until you reach your desired creaminess.
  6. Serving Suggestion: Serve this mac and cheese hot and fresh, garnished with extra crispy bacon and a sprinkle of paprika for a pop of color and flavor.
  7. Make Ahead: You can prepare the cheese sauce in advance and store it in the fridge. Just reheat gently and mix in the pasta when you're ready to serve!

Nutrition Facts

Calories: 450kcal

Carbohydrates: 30g

Protein: 22g

Fat: 28g

Saturated Fat: 15g

Cholesterol: 75mg

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