This deluxe version is designed for occasions where mac and cheese goes beyond comfort food and becomes the star of the meal. Bacon brings a savory crunch, caramelized onions add sweetness and depth, and a blend of three cheeses makes the sauce both sharp and silky. This approach is meant for adults or any gathering where something extra is wanted. The process isn’t much harder than the basic béchamel version, but the added steps—cooking bacon and onions—transform the dish into something memorable.
Equipment Needed
- Medium saucepan for pasta
- Strainer or colander
- Whisk for sauce
- Heavy-bottomed pan or Dutch oven
- Skillet for bacon and onions
- Cheese grater
- Large mixing bowl
- 9×13-inch baking dish
- Oven preheated to 375°F (190°C)
Deluxe Mac and Cheese with Bacon & Caramelized Onions
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Boxed macaroni (discard cheese packet) | 7–8 oz | 200–225 g |
| Butter (for sauce base) | 4 Tbsp | 56 g |
| All-purpose flour | 1/4 cup | 30 g |
| Whole milk | 3 cups | 720 mL |
| Salt | 1 tsp | 5 g |
| Black pepper | 1/2 tsp | 2.5 g |
| Ground mustard (optional) | 1/4 tsp | 1 g |
| Smoked bacon, chopped | 6 strips (6 oz) | 170 g |
| Yellow onion, sliced thin | 1 large | 175 g |
| Sharp cheddar, grated | 1 cup (4 oz) | 115 g |
| Fontina cheese, grated | 1 cup (4 oz) | 115 g |
| Gruyère cheese, grated | 1 cup (4 oz) | 115 g |
| Parmesan cheese, grated | 1/2 cup (2 oz) | 55 g |
| Breadcrumbs (panko preferred) | 1 cup | 100 g |
| Butter (melted, for topping) | 2 Tbsp | 28 g |
Prep time: 25 minutes
Cook time: 40 minutes
Servings: 8
Instructions
- Boil pasta — €“ Cook pasta until just shy of al dente, about 1–2 minutes under. Drain and set aside.
- Cook bacon — €“ In a skillet over medium heat, cook bacon until fat renders and it’s crisp. Remove to paper towel-lined plate. Pour off excess grease, leaving about 1 tablespoon in the pan.
- Caramelize onions — €“ Add sliced onions to the same skillet. Cook slowly over medium heat, stirring often, until they are golden brown and sweet, 10–12 minutes. If they dry out, add a couple teaspoons of water. Set aside with bacon.
- Make béchamel sauce — €“ Melt 4 tablespoons butter in heavy saucepan. Whisk in flour and cook for 1–2 minutes. Gradually whisk in warmed milk. Simmer and whisk until thickened, 4–5 minutes.
- Blend cheese and seasonings — €“ Remove thickened sauce from heat. Add salt, pepper, and ground mustard. Stir in cheddar, Fontina, Gruyère, and half the Parmesan. Sauce should be smooth and thick.
- Combine pasta and mix-ins — €“ In a large bowl, toss pasta with cheese sauce, bacon, and caramelized onions. Stir gently until everything is coated.
- Prepare breadcrumbs — €“ Melt 2 tablespoons butter in a skillet, add panko, and stir until toasted and lightly golden.
- Bake — €“ Transfer pasta mixture to greased baking dish. Sprinkle with remaining Parmesan and layer with breadcrumbs. Bake at 375°F (190°C) for 25–30 minutes until top is deeply golden and edges are bubbling.
- Rest and serve — €“ Let sit 5–10 minutes before serving. The flavor is more pronounced once it has cooled a little.
Nutrition (per serving, approximate, for 8 servings)
Calories: 495
Fat: 28 g
Saturated Fat: 15 g
Carbohydrates: 38 g
Fiber: 2 g
Sugars: 6 g
Protein: 22 g
Sodium: 870 mg
Notes and Suggestions
If you want more contrast, try using half smoked Gouda instead of Gruyère. For a punchier crust, add a handful of chopped herbs to the panko—parsley or chives match well. The onions mellow the saltiness of the bacon, and the three-cheese blend makes the sauce taste layered without being overwhelming. This is a meal on its own but is great with bitter greens or a vinegar-forward salad.
This deluxe version puts boxed pasta to a new use. It’s not hard to make but has depth and richness found in high-end restaurant mac and cheese. The combination of smoky bacon, sweet onions, and creamy sauce gives something familiar a real sense of occasion.
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