National Mac and Cheese Day is the perfect excuse to make this creamy, indulgent whiskey bacon macaroni and cheese.
Not that there is ever a bad day to eat mac and cheese.
This recipe pairs a classic sharp cheddar dish with sweet and smokey candied bacon.
Enjoy!
Whiskey Bacon Macaroni and Cheese
Serves: 6
Time: 30 minutes
Ingredients:
- 1/2 cup + 1 Tbsp whiskey
- 1 cup brown sugar
- 1 tsp cayenne pepper
- 6-10 slices bacon
- 3 Tbsp butter
- 1/3 cup flour
- 2 cups milk
- 3 cups sharp cheddar cheese
- 4 slices provolone cheese
- paprika
- salt and pepper
- 1 pound macaroni, cooked
Instructions:
- Preheat oven to 400°. Line a baking sheet with foil and spray with cooking spray.
- Pour 1/2 cup whiskey in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Cook until reduced by about half.
- Combine brown sugar and cayenne on a plate.
- Dip bacon into whiskey then press brown sugar into each side to coat. Place on baking sheet.
- Bake 5-7 minutes on each side until cooked through. The sugar will run and bubble over the pan and the bacon should look shiny. Watch carefully so the sugar doesn't burn!
- Set the bacon aside to cool.
- Melt butter in a large saucepan. Add flour and whisk to make a roux.
- Add remaining whiskey and whisk to incorporate.
- While continuing to whisk, add in half the milk. Mix until smooth. Add remaining milk and whisk until sauce is smooth and thickened.
- Add both kinds of cheese and mix in. Cook until cheese melts and sauce is smooth.
- Sprinkle in paprika, salt and pepper to taste.
- Turn off heat. Stir in cooked pasta and chopped bacon. Mix until pasta is well coated.
- Top with extra shredded cheese if desired.
Recipe originally from: https://breadboozebacon.com/jack-daniels-bacon-mac-cheese/.
