Smoky Chipotle Bacon Mac (Print Version)
Decadent pasta with smoky bacon, chipotle heat, and a blend of cheddar and gouda cheeses under a crispy golden panko topping.
# Ingredients:
→ Main Ingredients
01 -
16 oz dried pasta shells or elbows
02 -
1/2 cup butter
03 -
1/2 yellow onion, minced
04 -
1/4 cup all-purpose flour
05 -
3 cups half and half
06 -
2 cups heavy cream
07 -
1 1/2 tsp kosher salt
08 -
1/2 - 1 tsp black pepper
09 -
1/2 tsp smoked paprika
10 -
1-2 chipotle peppers in adobo sauce, minced
11 -
3 cups medium cheddar cheese, shredded
12 -
2 cups smoked Gouda cheese, shredded
13 -
8 slices bacon, cooked and crumbled
→ Topping
14 -
2/3 cup panko breadcrumbs
15 -
1/2 tsp ancho chile pepper
16 -
2-3 tsp olive oil
# Steps to Follow:
01 -
Boil pasta in a large pot of water. Drain and set aside in a large mixing bowl. Butter or grease a large oven-safe skillet or 9x13-inch baking dish. Preheat oven to 375°F.
02 -
Add butter to a large saucepan and melt over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in flour and cook for about 1 minute.
03 -
Whisk in half and half and heavy cream, ensuring no lumps remain. Stir in salt, black pepper, smoked paprika, and minced chipotle peppers. Whisk over medium heat for 5-7 minutes until thickened.
04 -
Remove pan from heat and stir in most of the shredded cheeses, reserving 1/2 cup for topping. Stir until the cheese is completely melted.
05 -
Pour cheese sauce over the cooked pasta in the mixing bowl. Stir to combine thoroughly, then transfer to the prepared skillet or baking dish. Sprinkle with the reserved shredded cheese.
06 -
In a small bowl, combine panko breadcrumbs, ancho chile pepper, and olive oil. Sprinkle over the mac and cheese mixture, then top with cooked bacon.
07 -
Bake in the preheated oven for 15-20 minutes, or until the dish is hot and bubbly and the panko topping is golden brown. For a crispier topping, broil for 1-2 minutes after baking.
# Additional Notes:
01 -
To reduce calories, milk and half and half can be used instead of heavy cream. Avoid going below 2% milkfat to maintain creaminess.
02 -
For make-ahead preparation, assemble the dish but do not bake. Cover tightly with foil and refrigerate for up to 2 days. Allow it to sit at room temperature for 30 minutes before baking.