Nothing is worse than a boring mac and cheese. The simple addition of bacon and onions creates a rich flavor that will have kids and adults coming back for more.
First developed for a mac and cheese competition (second place) it has been a family favorite ever since. This dish is classic comfort food, with a smoky twist and a super-easy cheese sauce.
There are lots of variations you can try with the cheese combinations for this. Personally, we always use a self-made hot-smoked homemade cheese but sharp cheddar and creamy mozzarella also create great results.
Bacon and Onion Mac and Cheese Recipe
- 2 cups macaroni
- 6 slices bacon diced
- 1/2 yellow onion finely diced
- 4 cups full-fat milk
- 2 tablespoons cornstarch (cornflour)
- 18 ounces shredded smoked cheddar cheese
- 10 inch Dutch oven
- Bring a large pot of water to a boil. Add the macaroni and cook until it is al dente. Drain and put aside.
- In a 10-inch Dutch oven over medium heat slowly cook the diced bacon. When the fat starts to render add the finely diced onions.
- Tip about a ½ cup of milk into a cup. Add the remaining milk to the Dutch oven with the bacon and onions, then heat until almost boiling.
- While the milk is heating whisk the cornstarch into the ½ cup of milk.
- When the milk is almost boiling add the cornstarch slurry and stir until it starts boiling, this will thicken the milk making a white sauce.
- Add the grated smoked cheese and stir into the white sauce while it is simmering until all the cheese has melted, creating a bechamel sauce.
- Stir through the cooked macaroni and serve immediately.
Two Pot Meal