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Bacon White Cheddar Pesto Mac and Cheese

A rich and bacon-y variation of the tradition macaroni and cheese pasta dish.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4915.7 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Large Skillet For cooking bacon
  • 1 Saucepan For preparing the cheese sauce
  • 1 Whisk Essential for a smooth, lump-free cheese sauce
  • 1 Baking Dish 2 ½- or 3-quart capacity

Ingredients
  

Main

  • 1 16 ounce package elbow macaroni
  • ½ cup basil pesto sauce purchased or homemade
  • 6 slices bacon
  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ½ cup heavy cream
  • salt and pepper to taste
  • 8 ounces grated white Cheddar cheese
  • ¼ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½- or 3-quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
  • Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
  • Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
  • Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
  • Bake in the preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
  • Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

Notes

1. For the ultimate smooth cheese sauce, ensure your roux is fully cooked (1-2 minutes) and add the milk and cream gradually while whisking vigorously to prevent lumps. Remove the pan from heat before stirring in the cheddar to prevent the cheese from seizing or getting oily. 2. Quality pesto makes a significant difference; consider homemade for a fresher, brighter flavor. 3. When broiling, keep a close eye on the dish, as breadcrumbs can burn quickly. Aim for a golden-brown, crispy topping. 4. Cook pasta al dente, as it will continue to cook in the oven and absorb flavors, preventing a mushy texture.