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Bacon Mac & Cheese

This recipe uses real cheese and tastes nothing like the store bought variety

Bacon Mac & Cheese

Elbow macaroni is the classic pasta for mac and cheese, but any kind of pasta works. Those varieties having a rough surface hold the sauce better. Although cheese lovers might be tempted to boost the sauce-to-pasta ratio, keep in mind that the sauce is very rich. A little goes a long way.

Bacon227 g0.5 lb227%
Milk or water265 g1.25 cups265%
Sodium citrate11 g11%
Cheddar cheese, finely grated285 g285%
WaterAs needed for cooking pasta
Dry macaroni240 g2 cups240%
SaltTo taste



Pan fry or bake bacon to your satisfaction.


Combine milk (or water if you're out of milk) and sodium citrate in a pot, whisk to dissolve, and bring to a simmer over medium heat.


Add cheese into the simmering liquid gradually, blending each addition with an immersion blender until melted and completely smooth.


Bring a large pot of water to a boil. Boil noodles until al dente according to the package directions, 5-6 minutes.


Drain. Do not rinse pasta.


Stir in the warm cheese sauce, and fold in bacon.


Season with salt and serve immediately.