Savory Mac and Cheese

This isn’t your everyday mac and cheese – uh- uh! It’s loaded with big (really big) flavors that take things up at least a couple of notchs. We’re talking crispy bacon, cream cheese and sun-dried tomatoes, all with perfectly cooked pasta. The sauce is already so flavorful but those golden breadcrumbs on top? Just too good to resist! You are going to love this!

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

We are making this mac and cheese extra delicious! The crispy bacon adds – BACON! The melted cheeses make it so rich and creamy. It’s packed with delicious flavors that you’ll love! To add sweet and tangy, we’re are adding sundried tomatoes! It’s comfort food, but even better!

You won’t believe the cheesy goodness we’re cooking up! We’re throwing in not one, not two, but FIVE kinds of cheese. This mac and cheese is about to get crazy delicious! First up, aged cheddar. It gives a nice sharp kick. Gruyère is going to add a tasty nutty flavor. Then there’s smoked gouda. It brings a hint of smoky goodness. Don’t forget the mozzarella! It makes everything stretchy and gooey.

This macaroni and cheese is bursting with flavors from the blend of different cheeses making it a amazing meal that everyone will love trying out. It could easily become your top go to comfort food!

And for the finishing touch? We’ll add a golden, buttery breadcrumb topping.

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How to make Savory Mac and Cheese

Step 1: Cook the Pasta and Bacon

1. Boil the Pasta: Cook your pasta (cavatappi or rigatoni) in salted water until al dente. Drain and set aside.
2. Cook the Bacon: Fry the bacon until crispy, then chop it into bite-sized pieces. Save some bacon fat for the sauce if you like.

Step 2: Make the Cheese Sauce

1. Prepare the Sauce: In a saucepan, whisk together full-fat milk, heavy cream, and spices (smoked paprika, mustard powder, etc.). Slowly melt in the five cheeses: aged cheddar, Gruyère, smoked gouda, mozzarella, and Parmesan until smooth and creamy.
2. Add the Extras: Stir in the sundried tomatoes and crispy bacon to the sauce for extra flavor.

Step 3: Assemble and Bake

1. Mix and Top: Combine the cooked pasta with the cheese sauce and pour into a baking dish. Top with a buttery breadcrumb mixture.
2. Bake: Bake at 350°F until the top is golden and bubbly. Let cool slightly, then serve!

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Chefs tips

• Cheese Selection: Pick high-quality cheeses for the best flavor and meltiness (yes I am using meltiness here!). Aged cheeses tend to have more depth and character.
• Roux Consistency: When making the roux, we want a smooth, lump-free consistency. Cook the flour just long enough to remove the raw taste, but not so long that it darkens. That, my friends is going to alter the flavor.
• Infuse Flavors Gradually: For the milk and cream infusion, keep the heat low and don’t rush. Gentle warming allows the flavors from the bay leaf, thyme, and garlic to infuse the liquid.

Prevent Cheese Sauce from Splitting: Add cheese to the sauce off the heat to prevent the sauce from breaking or becoming grainy. The residual heat will melt the cheese.

• Customize Your Toppings: Have fun with toppings! Try different things for added crunch and flavor. Panko breadcrumbs, crushed crackers, or a sprinkle of your favorite herbs… you get the idea!
• Balance Creaminess with Acidity: The tang of sun-dried tomatoes and sharpness of cheeses balance well, but don’t hesitate to add a splash of lemon juice or a bit of mustard to cut through the richness if needed.
• Pasta Al Dente: Cook the pasta to al dente as it will continue to cook in the oven. Overcooked pasta gets mushy, and we don’t want that!

Key Ingredients

• Aged Cheddar: This cheese is fantastically sharp and tangy. It’s bold, it’s familiar, its what you are craving!
• Gruyère: Nutty and just a little sweet, Gruyère brings balance. It keeps things rich without overwhelming the flavors. You’ll love how it mellows out the sharpness of the cheddar.
• Smoked Gouda: If you want to add something special, smoked gouda is where it’s at. The smoky flavor is unexpected (and awesome) and gives the mac and cheese a unique twist.
• Bacon: Bacon!! Fry the bacon until it’s how you like it – I like mine nice and crispy!! The crunch adds texture, but don’t toss out that fatᅳuse it to make the sauce even richer. It’s the secret to adding extra flavor.
• Sundried Tomatoes: I love them! They are sweet and have an amazing tanginess to them. They cut right through the richness of the cheese and bacon. Perfect!
• Buttery Breadcrumb Topping: Melt some butter in a pan and toss in the breadcrumbs. Toast them until they turn a beautiful golden brown. We are looking to add a bit of crunchy texture to our mac and cheese, these are perfect for that!

Wine Pairings

• Malbec (Argentina): This bold red goes great with the rich and smoky flavors in our mac and cheese. Its dark fruit notes and hint of spice really bring out the best in the bacon (bacon has something less than best???) and tangy cheddar.
• Zinfandel (American): If you want a red that stands up to the big flavors of this mac, Zinfandel is perfect. The fruity flavors and spiciness work with the bacon and tangy cheddar cheese.
• Sauvignon Blanc (New Zealand): I love a Sauvingon Blanc here because its so crisp. Its bright citrus and herbal notes give it a sort of palate-cleaning.
• Chardonnay (American): You can’t go wrong with a classic Chardonnay. Its creamy texture and buttery notes are a match made in heaven with the luscious cheese sauce.

Faq’s

Equipment Needed

• Large Pot: For boiling the pasta. It should be big enough to cook the pasta comfortably without overcrowding.
• Colander: To drain the cooked pasta.
• Frying Pan or Skillet: Perfect for getting your bacon nice and crispy, and if you want, you can use it to sauté the spinach and sun-dried tomatoes too.
• Saucepan: Great for warming the milk and cream for the cheese sauce, plus infusing them with that bay leaf, thyme, or garlic for extra flavor.
• Whisk: Essential for making the roux and for gradually incorporating the milk and cream into the roux to create a smooth cheese sauce.
• Cheese Grater: If you’re shredding your cheese from blocks (which is recommended for better melting).
• Knife and Cutting Board: For chopping the sun-dried tomatoes, mincing the garlic, and chopping the bacon.
• Mixing Spoon or Spatula: For combining the ingredients and stirring the cheese sauce.
• Baking Dish: You’ll need this to bring all your mac and cheese goodness together and bake it until it’s golden and bubbly.
• Aluminum Foil or Baking Paper (Optional): Great if you want to cover the dish while baking to keep the top from browning too much.
• Oven Mitts: Trust me, you’ll be glad to have these when it’s time to pull that hot, cheesy dish out of the oven!