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Bacon mac and cheese

40 minutes Cook time 20 minutes Prep time 4 to 6 servings




On the stove

  1. In a large saucepan over medium heat, cook bacon until crispy.
  2. In the same saucepan, add broth, milk and spices. Bring to a boil. Add macaroni and mix well. Season with salt and pepper. Reduce heat and simmer, half-covered, for 20 minutes or until pasta is cooked al dente and liquid almost completely absorbed, stirring regularly. Remove from heat.
  3. Meanwhile, heat oil and butter in a non-stick skillet over medium-high heat. Add breadcrumbs and cook, stirring, for 3–5 minutes or until toasted. Transfer to a bowl and let cool. Add parsley, Parmesan and 30 mL (2 tbsp.) cooked bacon. Season with salt and pepper.
  4. Add remaining bacon and three cheeses to macaroni. Mix until cheese is melted. Do not boil. Season to taste.
  5. Serve macaroni in bowls. Top with panko mixture.

Nutritional value per serving

  • 913 calories
  • 44 g of protein
  • 42 g of fat
  • 89 g of carbohydrates
  • 4 g of fibre
  • 12 g of sugar
  • 1518 mg of sodium
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