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Grown-up Macaroni & Cheese

This elevated macaroni and cheese recipe combines penne pasta with a rich, complex cheese sauce featuring a blend of extra-sharp cheddar, creamy Mt. Tam, medium cheddar, and Parmesan. Savory applewood smoked bacon, sweet onion, and garlic infuse the sauce with depth, while a pinch of cayenne and crispy fried onions deliver balanced flavor and texture for a sophisticated comfort dish.
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Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 4913.6 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet or Dutch Oven For bacon, aromatics, and cheese sauce
  • 1 Whisk Essential for roux and smooth sauce
  • 1 Grater For cheeses, if not pre-shredded
  • 1 Measuring Cups and Spoons For accurate ingredient measurement

Ingredients
  

Main

  • 1 pound penne pasta
  • 4 slices applewood smoked bacon
  • 1/2 cups sweet onion
  • 1 - 2 tablespoons minced garlic
  • 4 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 pinch cayenne pepper
  • Salt & pepper to taste
  • 1 cups quicke's farmhouse cheddar extra sharp, white
  • 1/4 pound cowgirl creamery mt. tam white american cheese
  • 3/4 cup medium cheddar
  • 1/2 cup parmesan cheese
  • 1/2 - 2/3 cup frenches cheddar fried onions

Instructions
 

  • Cook penne pasta according to package directions until al dente; drain and set aside.
  • In a large skillet or Dutch oven, cook the applewood smoked bacon until crispy; remove bacon, drain excess fat, reserving about 1-2 tablespoons in the pan.
  • Add the sweet onion to the reserved bacon fat and sauté over medium heat until softened, about 5-7 minutes, then add minced garlic and cook for 1 minute more until fragrant.
  • Stir in 4 tablespoons of unsalted butter and melt, then sprinkle in the flour to create a roux, cooking for 2-3 minutes while stirring constantly.
  • Gradually whisk in the milk until smooth and thickened, bringing it to a gentle simmer.
  • Season the béchamel with cayenne pepper, salt, and black pepper to taste.
  • Remove the skillet from heat and gradually whisk in the quicke's farmhouse cheddar, cowgirl creamery mt. tam, medium cheddar, and parmesan cheese until completely melted and smooth.
  • Add the cooked penne pasta to the cheese sauce and stir gently to coat evenly.
  • Crumble the crispy bacon and stir half of it into the macaroni and cheese.
  • Serve immediately, garnished with the remaining crispy bacon and frenches cheddar fried onions.

Notes

For the béchamel, ensure the flour and butter roux cooks for at least 2-3 minutes to eliminate any raw flour taste before adding milk. Introduce the milk gradually, whisking constantly to prevent lumps, and bring to a gentle simmer to thicken. When incorporating the cheeses, remove the sauce from direct heat and add them in batches, stirring until fully melted and smooth; this prevents the cheese from seizing or becoming oily. Cooking the penne slightly al dente is crucial, as it will continue to cook when mixed with the hot sauce, preventing mushiness. Don't skip the cayenne; it subtly enhances the cheese's flavor without adding heat. The crispy fried onions provide a vital textural contrast.