Company Triple Cheese and Bacon Macaroni

Teresa Ambra

This mouthwatering macaroni and cheese dish is filled with three cheeses and bacon. This creamy, cheesy and savory macaroni entree will have you salivating after the first bite! It's kid-friendly and totally wonderful comfort food any time of the year.

4 from 1 vote

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Prep Time 10

Cook Time 45

Total Time 55

Course Pasta Main Dish

Cuisine American

Servings

Calories 382 kcal

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

NOTE: While you can eliminate the parsley, if desired, I highly recommend not eliminating the hot sauce. It gives the macaroni the kick it needs to keep the sauce from becoming too bland.

NOTE: I microwaved the bacon between two sets of paper towels on a microwaveable plate. I microwaved the bacon approximately one minute per piece of bacon on each plate.

NOTE: If you want a stronger bacon flavor, use two packages of smoky bacon cheddar cheese.

NOTE:I have used multiple combinations of cream and cheese for this recipe. Those combinations include using all half-and-half, part whipping cream, and/or adding an extra package of smoky bacon cheddar cheese. You can also add additional bacon, if you desire.

NOTE: You can combine the cheese sauce, cooked macaroni and bacon in a large pot and serve straight from the pot without baking as a casserole, if you desire. The recipe will actually stay creamier that way.

NOTE: I have also partially made the entree the day before to save time. I made up the cheese sauce and fried and crumbled the bacon the day before. Then on the day of serving, I cooked up the macaroni. After draining, add sauce and bacon and heat through.

NOTE: This recipe is creamier if you use only two pounds of macaroni. The first time I made it I was trying to serve 30-40 people so I used three pounds.

NOTE: This recipe can easily be halved, if desired.

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Nutrition

Calories: 382kcalCarbohydrates: 32gProtein: 18gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 781mgPotassium: 295mgFiber: 1gSugar: 6gVitamin A: 721IUVitamin C: 1mgCalcium: 395mgIron: 1mg

Keyword bacon, casserole, cheese, macaroni and cheese, main dish, pasta

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