Baked Mac and Cheese with Applewood Smoked Bacon

A loose roux-based cheddar and fontina sauce keeps this bacon mac and cheese creamy as it bakes beneath a crisp, golden panko crust.

60 min

6 servings

Ingredients

12 oz elbow macaroni

6 oz applewood-smoked bacon

7 tbsp unsalted butter, divided

3 tbsp all-purpose flour

2 cups whole milk, warmed

1 cup evaporated milk, warmed

8 oz sharp cheddar, freshly shredded

4 oz fontina, freshly shredded

1 tsp Dijon mustard

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1 1/2 tsp kosher salt, divided

1 cup panko breadcrumbs

9-by-13-inch baking dish · Large pot · Large skillet · Colander · Box grater · Whisk

Keep the sauce loose

The sauce should still flow before baking; the macaroni absorbs moisture as the casserole heats.

Finish after broiling

Scatter the reserved crisp bacon over the browned panko just before serving to preserve its texture.

01. Heat oven to 350 F and butter a 9-by-13-inch baking dish with 1 tbsp butter so the macaroni releases cleanly.

02. Boil macaroni in well-salted water until 2 minutes shy of al dente; drain before it softens fully.

03. Cook bacon over medium heat until crisp, then transfer it to paper towels and leave 1 tbsp rendered fat in the skillet.

04. Melt 4 tbsp butter with the bacon fat, whisk in flour, and cook until the roux smells lightly nutty and no dry flour remains.

05. Whisk in both warmed milks gradually, then add Dijon and seasonings; keep the sauce smooth and pourable.

06. Off heat, melt in the cheddar and fontina, then fold in macaroni and most of the bacon while the sauce is still loose.

07. Spread macaroni in the dish and cover with panko tossed in 2 tbsp melted butter; do not pre-toast the crumbs.

08. Bake until bubbling, broil about 2 minutes until deeply golden, then rest 5 minutes and scatter reserved bacon on top.