You can also use sour cream and green onion or chives as an optional garnish, but none are really necessary.
Cooking Mac and Cheese With Bacon
First stop, cook your pasta. Click the link for the long version, but the short version is: boil lots of salted water, put pasta in it, cook for roughly eight to ten minutes.
Do not rinse the pasta. The starches help thicken the cheese sauce. Just strain it and put it back in the pot.
While you’re boiling your pasta get started on cooking your bacon. Use a large pan over high heat. Pre-heat the pan before adding the bacon.
You want to crisp the bacon but if high heat begins to scorch it, lower to medium. (Check out this guide on cooking bacon in the oven for an easy alternative.)
Now that you have pasta and bacon, you’re ready to start actually making your mac and cheese.
Cut the bacon into 1/2-1 inch bits.
Add three cups of heavy cream to a pan and bring to a low boil at medium heat. Add two to three cups of shredded cheddar cheese and the bacon pieces and stir generously.
As the cheese melts the mixture should thicken, and the bacon will make the whole thing bacony. After about three minutes the sauce is ready. Add it to the pasta you set aside earlier.
Heat the whole mixture over medium heat for a minute or two while stirring generously.
Tips for (Even Better) Mac and Cheese with Bacon
Instead of cutting up the bacon you can make a couple of bacon weaves to wrap around the homemade macaroni and cheese. Greasy bacon-cheesy-goodness tacos, or something like that. Good stuff.
Don’t be afraid to use more cheese. A couple of cups is enough to make it a nice sauce, but more cheese will be thicker and, well, cheesier. Just don’t go crazy or you’re turning mac and cheese into an expensive meal.
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