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"Cracked Out" Bacon Macaroni and Cheese | Can't Stay Out of the Kitchen | this #Mac&Cheese is divine! The sauce is thick & creamy with several #cheeses and filled with #bacon & homemade #Ranchdressingmix. #glutenfree #pasta #macaroniandcheese

Cracked Out Bacon Macaroni and Cheese

Teresa Ambra
Cracked Out Bacon Macaroni and Cheese is awesome! This macaroni and cheese dish is the ultimate in comfort food. Bacon, Ranch dressing mix and several cheeses make this pasta, creamy, cheesy and absolutely divine! Gluten free.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Pasta
Cuisine American
Servings 12
Calories 836 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large stock pot with lid to cook pasta
  • 1 colander
  • 1 large Dutch oven or sauce pan with lid
  • 1 whisk
  • 1 wooden spoon
  • 1 large skillet to fry bacon

Ingredients
  

  • 12 oz. box Ronzoni gluten free penne pasta or you can use regular pasta
  • 1/3 cup red onion chopped (or a sweet onion)
  • 1/2 red bell pepper or green bell pepper, diced
  • 1/2 yellow bell pepper or orange bell pepper, diced
  • 2 cloves garlic minced
  • 1 lb. thick sliced bacon cooked and drained, divided use
  • 1/3 cup homemade ranch dressing mix
  • 3/4 cup gluten free flour
  • 2 1/2 cups half-and-half
  • 2 1/2 cups heavy whipping cream
  • 1 tsp. pink Himalayan sea salt
  • 1/8 tsp. ground black pepper
  • 3 dashes red pepper flakes or more, if desired
  • 3 dashes cayenne pepper or more, if desired
  • 1 cup sharp cheddar cheese shredded
  • 2 cups Italian 6-cheese blend shredded (Mozzarella, Provolone, Fontina, Asiago, Parmesan and Romano cheeses)
  • 1 cup fontina cheese shredded (or substitute either cheddar or Italian cheese blend)
  • 3/4 cup unsalted butter melted (1 1/2 sticks), divided use
  • 1/2 cup 4C Gluten Free Italian Style Bread Crumbs (or you can use regular bread crumbs)
  • 1/3 cup parmesan cheese shredded
  • 1/4 cup Italian 6-cheese blend shredded (Romano, Fontina, Provolone, Mozzarella, Parmesan and Asiago cheeses)
  • 1/16 tsp. cayenne pepper or to taste
  • reserved bacon for garnish
  • 1 tbsp. fresh chives snipped, for garnish
  • 1/2 cup sharp cheddar cheese shredded, for garnish

Instructions
 

  • Preheat oven to 350.°
  • Prepare GF noodles according to package directions.
  • Cook a little longer than al dente, but less than “tender.”
  • Drain in colander.
  • Cook bacon and drain on paper towels.
  • Break into bite-sized pieces.
  • Set aside.
  • Meanwhile, prepare cheese sauce.
  • Melt 1 stick butter in a Dutch oven. (8 tbsp.)
  • Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies are tender.
  • Whisk in gluten free flour and Ranch dressing mix.
  • Slowly add whipping cream and whisk until incorporated.
  • Add half-and-half and do the same.
  • Add salt, pepper, red pepper flakes and cayenne pepper.
  • Cook over low to medium heat until sauce is thick.
  • Add cheddar cheese, Italian blend and fontina cheeses and stir to combine.
  • Remove from heat and set aside.
  • Combine ½ stick melted butter (1/4 cup), GF bread crumbs, parmesan cheese and ¼ cup Italian cheese blend.
  • Stir with a fork until well combined.
  • Drain noodles and add to Dutch oven with cheese sauce and about one-half to two-thirds of the bacon.
  • Stir to combine well.
  • Grease a 9x13” glass baking dish.
  • Add macaroni mixture.
  • Sprinkle evenly and very lightly with cayenne pepper.
  • Sprinkle bread crumb mixture over top.
  • Bake, uncovered, at 350° for about 15-20 minutes or until crumbs are golden brown and mixture is heated through.
  • Garnish with bacon, chives and additional cheddar cheese, if desired, before serving.

Notes

NOTE: The amount of cayenne pepper you sprinkle on top of the casserole is dependent upon your personal preference. If you don’t add some kick to the cheese sauce, the recipe is too bland. If you prefer spicier dishes, then add crushed red pepper flakes and cayenne pepper according to your desire.
 
NOTE: Low-fat, non-fat substitutes will not work well for the butter, cream, half-and-half, cream and whole-milk cheeses in this recipe.
 
NOTE: While using these cheese choices is optimal, you can use all cheddar cheese, or any combination equivalent to four cups of cheese for the sauce. But the Italian cheese blend adds a fantastic flavor to the sauce. If at all possible, purchase the 6-cheese Italian blend.
 
NOTE: You can substitute regular pasta and regular bread crumbs for the gluten free in the recipe if you don't have gluten intolerance.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 836kcalCarbohydrates: 40gProtein: 24gFat: 66gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 163mgSodium: 1237mgPotassium: 259mgFiber: 2gSugar: 5gVitamin A: 1950IUVitamin C: 18mgCalcium: 329mgIron: 1mg
Keyword bacon, casserole, cheese, gluten free, macaroni and cheese, main dish, noodles, parmesan cheese, pasta, ranch dressing mix
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