Crunchy bacon macaroni & cheese

Prep 15 min
Total 35 min
Makes 4 Servings



1 500-g pkg
PC® black label Eliche pasta
4 slices
thick-cut bacon, finely chopped
1/4 cup
unsalted butter
1/4 cup
all-purpose flour
3 cups
1 cup
grated PC® Aged 2 Years Canadian White cheddar
1/2 cup
grated PC®  mozzarella
1/4 tsp
1/2 cup
PC® black label Panko Japanese-Style bread crumbs
PC® black label Spiced Tomato Condiment, optional


  • Preheat broiler. Cook pasta in boil- ing water, following package direc- tions but omitting salt, until tender, 10 to 12 min. Drain, then return to pot.
  • Heat a large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until bacon is crisp, 4 to 5 min. Transfer bacon to paper-towel-lined plate. Discard fat and wipe with paper towel. Melt butter in same pan over medium. Whisk in flour until mixture turns into a paste, about 30 sec. Gradually add milk and stir constantly until sauce thickens, 4 to 6 more min. Stir in cheddar, mozzarella and salt. Remove from heat and stir until melted. Season with fresh pepper.
  • Stir in pasta and bacon until combined. Scrape into a 9 x 13-in. baking dish (or for individual servings, 8 ramekins set on a baking sheet). Sprinkle with panko. Broil in centre of oven until top is golden, 2 to 3 min. Serve with spiced tomato condiment.

Watch below for instructions on how to make Crunchy bacon macaroni & cheese.


Calories 944
Protein 40 g
Carbohydrates 114 g
Fat 36 g
Fibre 4 g
Sodium 765 mg

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