Mac and Cheese with Bacon and Apple Recipe
Reinvent comfort food with our Mac and Cheese with Bacon and Apple. It’s a delightful fusion of creamy cheddar, crispy bacon, and juicy apples for a mouthwatering twist!
Servings: 5 Servings
Calories: 707kcal
Ingredients
- 1/2 pound dried macaroni noodles
- 1/2 lb bacon chopped
- 1/2 a large sweet onion chopped
- 1 firm crisp apple (such as Braeburn), seeded and chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 cups milk I used 2%
- 5 ounces Gouda cheese shredded
- 3 ounces Cheddar cheese shredded
- Salt & Pepper
Instructions
- Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente. Make sure not to overcook.
- Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.
- Add the onions to the pan. Sauté for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and sauté for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.
- Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture* for 3 minutes, whisking constantly.
- Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.
- When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!
Notes
*The roux mixture (butter and flour) should be about the consistency of melted peanut butter. If it is too thick, add a little more butter. If it is too thin, add a little more flour. Cook for 3 minutes after adding any additional flour to the pot.
Store the leftover Mac and Cheese with Bacon and Apple in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the sauce and pasta, making it less ideal.
To reheat, gently warm it on the stove over low heat, adding a splash of milk to loosen the sauce if necessary. Alternatively, microwave it in short bursts, stirring in between, to evenly distribute the heat without drying it out.
Nutrition
Serving: 1serving | Calories: 707kcal | Carbohydrates: 50g | Protein: 27g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 691mg | Potassium: 453mg | Fiber: 3g | Sugar: 10g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 431mg | Iron: 1mg
