How To Make Truffle Bacon Mac & Cheese
This recipe for Truffle Bacon Mac & Cheese is a crowd pleaser. It uses two different kinds of cheese, lots of crispy bacon and of course white truffle oil! Serve it up solo or bring it as a side dish for your next family gathering. Either way, you can’t go wrong with this cheesy dish!
First off, I want you to know that I thoroughly tested this recipe among my coworkers and of course my husband. This recipe yields a hefty serving of Mac & Cheese so you can cut it in half if it’s just for you and a few other people. I made the whole recipe each time I tested it and I loved bringing it to my day job so my coworkers could try it as well. Both times I brought this to work it was gone before the lunch break was over. That’s when you know you have a winner!
How To Make Mac & Cheese Creamy
For me, an important element of a mac and cheese recipe is whether or not it turns out creamy. It’s really easy for it become dry in the oven or grainy due to using the wrong cheese. If you want your mac and cheese to be creamy please keep these tips in mind.
- Shred your cheese by hand. Can you use pre shredded cheese from a bag? Sure. Will it taste as good. No. Pre shredded cheese contains cellulose which prevents it from clumping together in the bag. In turn, it doesn’t yield the creamy results that many crave in a mac and cheese recipe.
- I use whole milk and heavy cream. Obviously this recipe is not going to be considered the healthiest thing in the world. But you need to have both in my opinion.
- Don’t forget the butter! This is another necessary ingredient that should not be skipped. I use salted butter but if you are sensitive to too much salt you can use unsalted and add your own salt to your liking.
What Should You Serve With Truffle Bacon Mac & Cheese
This recipe can be eaten as a main course with a side of broccoli or as a side dish with a giant feast. I was personally thinking of bringing this as a side dish for my family’s Thanksgiving dinner this year. It also makes great leftovers which is why I love making a big batch on a Sunday and serving it a few more times throughout the week with lunch or dinner. It’s really up to you! I personally love it in a fresh bread bowl.
Can You Freeze Mac & Cheese?
If you want to make a big batch but don’t think you will eat all of it right away, you can also freeze your mac and cheese. Keep it in an airtight container and it will keep for up to two months.
Kitchen Equipment Used In This Recipe:
Truffle Bacon Mac & Cheese
- 10in x 13in Glass Baking Dish
- Cutting Board
- Cookie Sheet
- A Medium Saucepan
- A Large Pot
- Food Processor
- 7 pieces Thick Cut Bacon
- 1 lb. Fusilli Noodles
- 1/2 cup Salted Butter
- 8 oz. Extra Sharp Cheddar Cheese
- 12 oz. Applewood Smoked Gruyere cheese
- 2 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 3 Tbsp. White Truffle Oil
- 1/2 cup All Purpose Flour
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Black Pepper
- 1 cup White Bread Crumbs
- 4 Tbsp. Chopped Fresh Parsley
- 2 cloves Minced Garlic
- Olive Oil
- Kosher Salt To Taste
- Bread Bowls *Optional
- Preheat your oven to 375 degrees.
- Cover a baking sheet in foil. Place the strips of bacon on the baking sheet and place in the preheated oven for about 17 minutes or to desired crispiness. I usually leave it a little softer than normal because it will continue to cook a little bit when you add to the final dish.
- While the bacon is in the oven I suggest shredding both the extra sharp cheddar and gruyere cheese into a giant bowl.
- Once the bacon is done. Turn your oven down to 325 degrees. Drain the bacon on some paper towels. Chop into chunks on a cutting board and set aside.
- Bring a large pot of water to a boil. Add a pinch of kosher salt and a splash of olive oil while it’s warming up. Once it’s boiling add your noodles and cook according to the package directions. I used Fusilli noodles but you could use traditional macaroni if you like.
- Once the pasta noodles are done, drain and set aside while you make the roux.
- Start by melting the butter in the saucepan over medium heat. Sprinkle in the flour and whisk continuously to combine for about one minute. Don’t stop whisking! It’s important to not let it burn.
- Slowly pour in the milk. If you pour too much at once it will start to bubble over the top of the pot. Once it settles down, pour in the heavy cream. (Note: I find that letting the milk and heavy cream sit out on the counter for about ten minutes helps it blend easier) Keep whisking until the roux gets very thick and creamy.
- Once the roux is done add the white truffle oil and whisk it in. Then add the spices and seasonings. Stir in 3 cups of the cheese mixture until completely melted and remove from the heat.
- Blend the parsley and garlic in a food processor for a few seconds. Then add the bread crumbs. Pulse a few more seconds and set aside.
- In the large pot that you used to make the pasta, combine the noodles, cheese sauce, and bacon. Once combined pour one layer into a glass baking dish that has been coated with non-stick spray. Then add half of the remaining cheese to the first layer. Pour more of the noodles in the baking dish and top with any remaining cheese. Finish it off by sprinkling the bread crumb mixture over the top.
- Place in the oven and bake for about 15 minutes. If you want it a little bit crispier, you can bake it for 20 minutes, but know that this will make it a little more dry.
- Serve in a bread bowl for maximum deliciousness!
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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