Company Triple Cheese and Bacon Macaroni
Oh my gosh, guys. Company Triple Cheese and Bacon Macaroni is awesome. I love a good mac and cheese recipe anyway. This one is really superb. Plus, it makes a lot! Company style. This recipe makes two 9×13″ baking dishes full of macaroni and cheese. Seriously, it’s probably about 30 servings worth. So if you don’t need that much mac and cheese, then cut the recipe down by a half or even to one-fourth.
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I used three different kinds of cheese for this macaroni dish. Velveeta, sharp cheddar, and a cool smoky bacon cheddar cheese. I couldn’t resist buying it when I saw it at the store. The only thing I would do differently about this recipe is use TWO packages of the cheddar cheese with bacon rather than one. It makes a thick creamy sauce. I added a few drops of hot sauce to get just the right amount of punch. Then it’s covered with bacon on top. Yum. Talk about delightful.
I was asked to prepare a meal for our monthly Connection Class at church. This is a class for new members interested in joining in our church. They wanted BBQ Brisket and whatever sides I wanted to make. I chose to make Coca Cola Baked Beans, The Best Deviled Eggs, That Good Salad and a Oreo Cookie Mud Pie. I also made this Company Triple Cheese and Bacon Macaroni so I could provide a more kid-friendly meal. Here in Texas, everyone seems to serve Mac & Cheese with BBQ Brisket. Yeah, bring it on!
I have made this recipe multiple times. You do not have to bake the casserole if you want to serve it straight from the pot. (I usually serve it straight from the pot). I personally prefer using two pounds of macaroni (rather than three). I like using all half-and-half (rather than only two cups). I use 16-oz. Velveeta, two 6.67-oz. packages of smoked cheddar cheese with bacon, and two 8-oz. packages of regular cheddar cheese (rather than only one package of smoky cheddar cheese with bacon). It is so creamy in this combination. But since my pictures are from the earlier version I’ve included those instructions too.
If you’re looking for an absolutely mouthwatering mac and cheese recipe, Company Triple Cheese and Bacon Macaroni is your recipe! It’s cheesy comfort food with a side of bacon that will absolutely wow you! Enjoy.
Company Triple Cheese and Bacon Macaroni is so mouthwatering.
This is a wonderful kid-friendly dish.
Every bite of this cheesy mac and cheese entree was amazing.
Here’s what I did.
I used these ingredients.
Melt butter in a large Dutch oven. Add green onions and saute.
Add flour and whisk to combine.
Add milk–about 1/4 cup at a time and work into mixture until smooth.
Add half-and-half.
Add seasonings and hot sauce.
Stir to combine.
Add cheddar cheese with bacon and sharp cheddar cheese.
Add Velveeta cut down in cubes.
Crisp fry or microwave bacon until cooked. Crumble into pieces and set aside.
Here all the cheese is melted and sauce is thickened.
Cook elbow macaroni according to package directions except to al dente. Drain and run cold water over the noodles. Drain again.
Add cooked macaroni into the cheese sauce.
Grease two 9×13″ casserole dishes. Pour half of the macaroni into each dish.
Top with bacon.
Cover with foil and bake about 15-20 minutes or until dish is hot and bubbly.
Seriously, you’ll be drooling after the first bite.
Serve Company Triple Cheese and Bacon Macaroni when you have a lot of company. Everyone will enjoy it.
If you’re family likes mac and cheese dishes, you’ll love Company Triple Cheese and Bacon Macaroni.
Here’s the recipe.
COMPANY TRIPLE CHEESE AND BACON MACARONI
(My own concoction)
Company Triple Cheese and Bacon Macaroni
Equipment
- 2 9x13" glass baking dishes
- 1 large stock pot with lid
- 1 colander
- 1 skillet to fry bacon
- 1 sharp kniffe to cut vegetables
- 1 large Dutch oven with lid
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. elbow macaroni cooked only to al dente, rinsed, drained & cold water run over top (I prefer 2 pounds because the recipe is creamier)
- 1/2 cup unsalted butter (1 stick)
- 3 green onions sliced
- 2/3 cup UNBLEACHED all-purpose flour
- 4 cups 2% milk (I prefer half-and-half)
- 2 cups half-and-half
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 1 tbsp. dried parsley
- 6 drops hot sauce
- 16 oz. pkg. sharp cheddar cheese shredded
- 6.67 oz. pkg. Kraft smoky bacon cheddar cheese shredded (I prefer two 6.67-oz. pkgs. smoky bacon cheddar cheese)
- 32 oz. pkg. velveeta cheese cubed
- 10 oz. pkg. bacon strips crisp fried and crumbled
Instructions
- Grease or spray two 9x13” glass baking dishes.
- Set aside.
- Fry bacon until crisp.
- Drain, set aside on paper towels to drain.
- When bacon is cool, crumble into bite sized pieces.
- Set aside.
- Meanwhile, bring a very large 16-qt. stock pot filled about 2/3 full of water to a boil.
- Add macaroni and cook according to package directions, except al dente.
- Rinse with cold water and drain.
- In a large Dutch oven, melt butter over low to medium heat.
- Add green onions and saute until tender – a couple of minutes.
- Add flour and whisk to combine.
- Add milk about ¼ cup at a time until all the milk is incorporated.
- Add half-and-half the same way.
- Season with salt, pepper, parsley and hot sauce.
- Add cheese and continue stirring until cheese is melted.
- Combine with macaroni and pour into prepared baking dishes.
- Sprinkle the tops with the bacon.
- Bake at 350 degrees about 15-30 minutes, or until hot and bubbly. (See note below).
- Serve immediately.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Company Triple Cheese and Bacon Macaroni is supreme comfort food.
Every scoopful is sensational.
Company Triple Cheese and Bacon Macaroni is so delicious served with BBQ Brisket!
You may also enjoy these delicious recipes!
Cracked Out Bacon Macaroni and Cheese
Southern-Style Macaroni and Cheese
Company Triple Cheese and Bacon Macaroni
Equipment
- 2 9×13" glass baking dishes
- 1 large stock pot with lid
- 1 colander
- 1 skillet to fry bacon
- 1 sharp kniffe to cut vegetables
- 1 large Dutch oven with lid
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
Ingredients
- 2 lbs. elbow macaroni cooked only to al dente, rinsed, drained & cold water run over top (I prefer 2 pounds because the recipe is creamier)
- 1/2 cup unsalted butter (1 stick)
- 3 green onions sliced
- 2/3 cup UNBLEACHED all-purpose flour
- 4 cups 2% milk (I prefer half-and-half)
- 2 cups half-and-half
- 1 tsp. sea salt
- 3/4 tsp. ground black pepper
- 1 tbsp. dried parsley
- 6 drops hot sauce
- 16 oz. pkg. sharp cheddar cheese shredded
- 6.67 oz. pkg. Kraft smoky bacon cheddar cheese shredded (I prefer two 6.67-oz. pkgs. smoky bacon cheddar cheese)
- 32 oz. pkg. velveeta cheese cubed
- 10 oz. pkg. bacon strips crisp fried and crumbled
Instructions
- Grease or spray two 9×13” glass baking dishes.
- Set aside.
- Fry bacon until crisp.
- Drain, set aside on paper towels to drain.
- When bacon is cool, crumble into bite sized pieces.
- Set aside.
- Meanwhile, bring a very large 16-qt. stock pot filled about 2/3 full of water to a boil.
- Add macaroni and cook according to package directions, except al dente.
- Rinse with cold water and drain.
- In a large Dutch oven, melt butter over low to medium heat.
- Add green onions and saute until tender – a couple of minutes.
- Add flour and whisk to combine.
- Add milk about ¼ cup at a time until all the milk is incorporated.
- Add half-and-half the same way.
- Season with salt, pepper, parsley and hot sauce.
- Add cheese and continue stirring until cheese is melted.
- Combine with macaroni and pour into prepared baking dishes.
- Sprinkle the tops with the bacon.
- Bake at 350 degrees about 15-30 minutes, or until hot and bubbly. (See note below).
- Serve immediately.