Stovetop Bacon Mac & Cheese
This easy to make stovetop Mac & Cheese is even better with the addition of smokey bacon. Can comfort food get any better?
Ingredients
- 1 lb elbow macaroni
- 2 tbsp olive oil
- ½ lb bacon, cut into 1 inch pieces
- 1 cup Panko bread crumbs
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 3 cups heavy cream
- 2 cup sharp cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- ¼ tsp Cayenne pepper
- 1 tsp Kosher salt
- ½ tsp black pepper
- chopped fresh parsley, for garnish
Instructions
- Cook elbow macaroni according to package directions. Drain and and return to the pot. Toss with 2 tablespoons of olive oil to prevent the pasta from sticking together. Set aside.
- In a mixing bowl, combine sour cream and Dijon mustard.
- Add the sour cream/mustard mixture to the cooked pasta, stirring to coat and set aside.
- Heat a large skillet over medium heat and cook bacon pieces until crisp.
- Remove bacon from the skillet with a slotted spoon and drain on a paper towel lined plate. Set aside.
- Add the Panko bread crumbs to the skillet and cook until breadcrumbs are a rich golden brown.
- Remove from skillet and set aside.
- In a large saucepan heat heavy cream over medium heat.
- Once cream just starts to bubble along the edges of the pan stir in grated Parmesan cheese and grated sharp cheddar cheese.
- Stir and cook over medium heat until cheeses are completely melted and you have a rich, thick, creamy cheese sauce.
- Add the cooked bacon, cayenne pepper, salt and black pepper to the cheese sauce and stir to combine.
- Add the cheese sauce to the cooked pasta and stir to combine everything together. Cook on low heat, stirring constantly until completely heated through.
- Top each serving with toasted breadcrumbs and garnish with chopped fresh parsley if desired.