Bacon Mac & Cheese with Caramelized Onions
A creamy, cheesy pasta dish elevated with the rich flavors of bacon and sweet caramelized onions, perfect for family dinners or cozy nights in.
Ingredients
For the Pasta
- 8 ounces elbow macaroni Approximately 2 cups
For the Bacon and Onions
- 4 strips bacon, chopped
- 1 medium onion, thinly sliced
For the Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
Optional Topping
- breadcrumbs For topping if baked
Instructions
Preparation
- Boil a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, add the chopped bacon and cook over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
- Add the sliced onions to the skillet and cook in the bacon fat, stirring occasionally, for about 15-20 minutes, or until the onions are golden brown and caramelized.
Making the Cheese Sauce
- In the same skillet, add the butter and melt it over medium heat. Once melted, stir in the flour and cook for about 1 minute, whisking constantly.
- Gradually add the milk, continuing to whisk to keep the mixture smooth. Cook until the sauce thickens, about 5-7 minutes.
Combining Ingredients
- Remove the skillet from heat and stir in the cheddar and mozzarella cheese, garlic powder, mustard powder, salt, and pepper. Once melted and smooth, fold in the cooked pasta and crispy bacon.
Baking (Optional)
- Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish, sprinkle with breadcrumbs if desired, and bake for 20-25 minutes, or until the top is golden and bubbly.
Serving
- Enjoy your bacon mac and cheese warm, topped with extra bits of bacon or fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of milk to restore creaminess. For freezing, store uncooked mixture in an airtight container for up to 3 months.