The Ultimate Baked Macaroni and Cheese with Bacon

Baked Mac 'n Cheese w/Bacon - The Ultimate Comfort Food | The Urban BakerIsaac left for camp on Tuesday. Three weeks without my guy. Sigh…

He was very specific on what he would be eating for his last meal. Lamb chops, chopped salad, and my baked macaroni and cheese. He stressed that I not leave off the bread crumb topping (as Levi doesn’t like it). I made the crumbs by throwing a gluten free Udi’s bagel in the food processor. After pulverizing the bread to fine crumbs, I toasted them in the oven for about 7 minutes. What ever was left over, I threw in the freezer for future use.

He ate his meal with gusto and when all the dishes were washed and put away, he said to me, “I am going to miss you the most, mom”. And then he gave me a huge hug and about 30 kisses. With a thank you like that, I am going to take dinner requests way more often.

 

The Ultimate Baked Macaroni and Cheese with Bacon


Ingredients

10 ounces brown rice pasta (I used fusilli)
3 tablespoons unsalted butter (plus more to grease the pan)
3/4  cup whole, organic milk
3/4 cup organic, heavy cream
4 slices bacon
1/2 teaspoon Celtic sea salt
1/8 teaspoon white pepper
a pinch of nutmeg
1 1/2 cups grated raw white cheddar cheese (reserve 1/4 cup for the top)
1 1/4 cup grated fontina cheese
1/2 cup gluten free bread crumbs
2 tablespoons grated Parmesan Reggiano cheese

Instructions

• preheat oven to 350*.
• butter a 7 x 10″ baking dish. place baking dish on a parchment lined baking sheet.
• bring a large stock pot of water to boil. salt water and boil pasta for 7 minutes. drain, add 1 tablespoon butter and set aside.
• place bacon in a cast iron skillet and cook until slightly crispy. drain on paper towels. when cool enough to touch, rough chop and set aside.
• cut bread of your choice into 1 inch cubes. toss cubes into a small mini quisinart and grind to fine crumbs. place on a small baking sheet and toast in the oven for 7 minutes. set aside.
• combine whole milk and heavy cream in a small, heavy duty saucepan and warm over medium heat (don’t boil). add two tablespoons of butter, Celtic sea salt, white pepper, and nutmeg.
• when warm to the touch add 1 1/4 cup of cheddar and 1 1/4 cup of the fontina to the milk mixture. whisk until melted.
• in the same pot that you boiled the water in, combine the pasta, cheese-milk mixture, and the bacon. pour into prepared baking dish.
• top with the remaining 1/4 cup white cheddar. sprinkle with bread crumbs and Parmesan cheese. dot with remaining 2 tablespoons of butter.
• bake for 20 – 30 minutes or until slightly golden on top and bubbling. let sit for 5 minutes before devouring.

The Urban Baker / SusanSalzman.com

More Baked Pasta Dishes around the Web:
Baked Sausage Pasta with Fontina + Basil – Week of Menus
Baked Lemon Spaghetti – Recipe Girl
Spincach Casserole with Orecchiette and Cheeses – Technicolor Kitchen
Turkey Lasagna with Pesto + Peppers – Cookin’ Canuck

Showing 12 comments
  • marla
    Reply

    This is the ultimate mac ‘n’ cheese. Would LOVE some after y hike today 🙂

  • Reply

    I think that would be my last meal too!

  • IdaBaker
    Reply

    It doesn’t get any better. Who knew Mac & Cheese could look so good.

  • Rachel @ Baked by Rachel
    Reply

    I need this for dinner!

  • Nancy@acommunaltable
    Reply

    You’ve definitely got some sophisticated palates there Susan! What lucky boys to have a mom that works so hard adapting and developing recipes for all the things that they love!!
    The three weeks will go by in a flash but I know exactly how you are feeling – my oldest leaves in a few weeks – hard since I know I won’t see him for 3 months!!

  • Brooke @ Food Woolf
    Reply

    You and your son are so sweet. Great recipe to warm the heart and soul.

    • Susan
      Reply

      Thanks, Brooke. Isaac is one of those rare human beings who brings out the best in me!

  • Cathy @ Noble Pig
    Reply

    Looks and sounds amazing! And yeah 3 weeks,,ouch but I think it’s so important for kids to know they can go experience life and do well away from their parents. But of course we are left sad at home:(.

    • Susan
      Reply

      You are so right, Cathy. It’s funny, but when my eldest went to camp for the first time 4 years ago, I missed him so much. Maybe because I knew it would be more challenging for him to be away from home. But…this guy, who jumps at any opportunity to have a good time and see the world, I am at peace with him experiencing this wonderful experience. FYI, he has already picked out his homecoming meal. So…more to come.

  • Kim
    Reply

    So cute your son. And waht a great mom you are to bake him is favorites!

  • Mercedes
    Reply

    I saw this too close to lunch time! My mouth is watering and my tummy is grumbling! This mac & cheese looks amazing!

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  • […] was very specific on what he wanted his “last meal” to be. His pre-camp meal was baked macaroni and cheese with bacon, lamb chops, and chopped salad. Not a meal that I would normally serve all in one sitting, but […]

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Mac, Chicken 'n Cheese Muffins and a Giveaway | @Susan Salzman | www.theurbanbaker.com