Bacon & Pimento Mac & Cheese
This Bacon & Pimento Mac & Cheese elevates the classic comfort food with smoky bacon, tangy pimento cheese, and a crispy panko topping. The creamy sauce combines sharp cheddar, cream cheese, and aromatic spices for a Southern-inspired casserole that's indulgent enough for special occasions but simple enough for weeknight cooking.
Ingredients
- 1 pound elbow macaroni or cavatappi if you're feeling fancy
- 8 slices thick-cut bacon chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 cup heavy cream
- 4 cups sharp cheddar cheese freshly grated (please, for the love of all things holy, grate it yourself)
- 8 oz jar pimentos drained and chopped
- 8 oz cream cheese softened and cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to your spice preference
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 3 green onions thinly sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C). Butter your baking dish and set it aside. This is also a great time to warm your milk (microwave or stovetop) – warm milk mixes better with the roux.
- Cook the pasta in salted water until just shy of al dente (about 1-2 minutes less than package directions). It'll continue cooking in the oven, and nobody likes mushy mac. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate, but leave that gorgeous bacon fat in the pan. (Save about 2 tablespoons of the cooked bacon for topping later.)
- Make the roux. Add the 4 tablespoons of butter to the bacon fat in the skillet. Once melted, whisk in the flour and cook for about 1-2 minutes until it smells slightly nutty but hasn't browned.
- Slowly whisk in the warmed milk and cream, continuing to whisk until smooth. Cook this mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Turn heat to low and add cheeses. Stir in 3 cups of the grated cheddar and all of the cream cheese until melted and smooth. (Save 1 cup of cheddar for topping.)
- Add the flavor bomb. Mix in the drained pimentos, garlic powder, onion powder, cayenne, smoked paprika, Dijon mustard, and most of the bacon (remember, we're saving some for the top). Season with salt and pepper to taste.
- Combine the sauce with the pasta, folding gently until all the pasta is coated. Pour this heavenly mixture into your prepared baking dish.
- Top it off. Sprinkle the remaining cup of cheddar over the pasta. Mix the panko with the melted butter and scatter over the cheese. Finally, sprinkle the reserved bacon on top.
- Bake for 25-30 minutes until bubbly around the edges and the top is golden brown. If you want an extra-crispy top (and who doesn't?), broil for 1-2 minutes at the end – but watch it closely!
- Rest for 5-10 minutes before serving. Garnish with sliced green onions and prepare for the compliments.
Notes
- Pre-shredded cheese contains anti-caking agents that affect how it melts. Taking the time to grate your own makes a huge difference in creaminess.
- For an even spicier kick, add a diced jalapeño when you're cooking the bacon.
- This mac and cheese actually tastes better the next day, so it's great for making ahead.
- If the sauce seems too thick when mixing with the pasta, add a splash of milk or cream to loosen it up.
- For a creamier result, don't let the sauce boil after adding the cheese – keep it at a gentle simmer.