Candied Bacon Macaroni and Cheese

Candied Bacon Macaroni and Cheese

I first made this dish for my friend Sydnie quite awhile ago and at that time it was the first time I had made stovetop mac and cheese from scratch.  I remember it being so rich, creamy dreamy, and tasty that it only took about a bowl and I was knocked out cold.  All of a sudden 2 years later, this past week I had a ridiculous craving for my homemade mac and cheese so I decided to recreate this comforting dish.  There really isn't very many things that a bowl of mac and cheese cant help on a day you're feeling down, so I hope this recipe can be used to spread the love.  To those who I promised this recipe to over the years, I'm sorry it took so long! hope you all enjoy.  Cook. Eat. Love. Smile.  

Candied Bacon Macaroni and Cheese

Macaroni and Cheese

1 Box (16oz) of any short pasta (shells, penne, macaroni, etc)

½ lb uncooked bacon

16 oz of extra sharp cheddar

5 slices of American cheese

1 pint Heavy Whipping Cream

1 pint whole milk

2 tbsp of light brown sugar

2 tbsp of garlic powder

2 tbsp of Sriracha

2 tbsp Worcestershire

2 tbsp Black Pepper

~1 tbsp salt (or to taste)

Bread Crumbs

½ cup of Italian Bread Crumb (or any herbed bread crumbs)

1/3 cup of olive oil

1 tbsp of garlic powder

2 tsp of red pepper flake (optional)

1 tsp of brown sugar

1 tsp dried parsley (for presentation)

Prep Work:

1.     Follow the pasta package and cook until al dente

2.     Strain the pasta and leave on the side to cool (do not wash the pasta or add any olive oil)

3.     Slice the bacon into small bits

4.     Heat a small sauté pan to cook the bacon until crispy

5.     Right at the end, candy the bacon by adding the 2 tbsp of brown sugar

6.     Strain the bacon bits and save the bacon fat to the side. 

Procedure:

1.     Warm the bacon fat, heavy cream, and whole milk in 3 qt saucepan at medium to medium high heat

2.     Slowly bring the mixture to a low boil and stir constantly (the mixture should slowly thicken

3.     Once at a low boil, bring down the temperature to a little below medium

4.     Stir in the cheese a handful or a slice at a time to fully incorporate the cheeses

5.     Add the candied bacon, garlic powder, Sriracha, Worcestershire, black pepper and keep stiring

6.     Add the salt to taste. 

7.     Once cheese sauce is ready, slowly add in the cooked pasta

8.     Mix until all coated and sauce is evenly dispersed and set aside to mix in. 

9.     In the same small sauté pan that cooked the bacon, warm the olive oil slightly

10. Add all the bread crumb ingredients and mix thoroughly

11. Toast until the bread crumbs turn darker brown and become fragrant

12. Scoop some macaroni and cheese; sprinkle the breadcrumbs on top, and some parsley on the very top.