Moving Out Bacon Mac & Cheese

Bacon Mac & Cheese

Today starts the first day of my moving out meals!  I’m moving apartments this Saturday, and will be writing recipes that help me use up the food in my kitchen (read allow me to procrastinate instead of pack).

My first recipe of the week also happens to be my favorite meal.  Tonight I made a creamy Mac & Cheese, and topped it with crunchy and salty bacon.  I just ate a plate of it, and already my mouth is watering at the thought of leftovers.

Moving Out Bacon Mac & Cheese (serves 3-4)

  • 6 tbs butter
  • 1 medium onion, diced
  • 3 tbs flour
  • 1 1/3 cup Mexican blend of cheeses (includes cheddar, Monterrey jack and Colby cheese)
  • 1 cup mozzarella cheese
  • 1 1/2 cups skim milk
  • 1 tbs black pepper
  • 1 tsp salt
  • 1 tbs ground mustard
  • sprinkle of nutmeg
  • 4 cups dry pasta like gemelli or penne
  • 4 strips of bacon

In a large saucepan melt butter over medium low heat.  Add onions and saute for 3 mins.  Whisk in flour and let cook over medium low heat for 2 minutes.  Add a sprinkle of pepper.  Your quick rue should look like the picture below.

Put a pot of water on to boil.

While the water is coming up to temperature, gradually whisk in the Mexican blend of cheeses to your onion and butter mixture until smooth.  Reduce the heat on your cheese mixture and slowly whisk in a cup of the milk to the mixture.  Add the salt, ground mustard, and the remaining pepper to the cheese mixture and stir.  Now gradually whisk in the mozzarella cheese and remaining milk.  The cheese mixture be will thick and pale in color.  Add a dash of nutmeg to your sauce and turn down the heat to low.  Stir sauce periodically as you prepare the rest of the meal.

Add pasta to your boiling water and cook for about 6-8 minutes.  While the pasta is cooking, spray some non-stick spray on a pan and throw on your bacon over medium high heat.  The bacon should take about 4-5 minutes to crisp up.  Transfer bacon to a paper towel-covered plate.

Drain the cooked pasta and add it directly into the cheese sauce.  Stir until combined, then crumble crisp bacon over top.

This was the ideal dinner.  The onions and nutmeg gave the mac & cheese a hint of sweetness, the cheese and ground mustard added a nice tang, the pepper gave it a hint of heat, and the bacon some salty crunch.  Tonight my procrastination was rewarded.  Remind me of that tomorrow, when I’m buried in boxes!