Reinvent comfort food with our Mac and Cheese with Bacon and Apple. It’s a delightful fusion of creamy cheddar, crispy bacon, and juicy apples for a mouthwatering twist!
So, this is pretty much my new favorite thing in the world. What’s not to love about apples, bacon, cheese, and macaroni?
This dish is full of smoky, savory, ooey-gooey goodness, with just a hint of sweetness from the apples. I absolutely love the combination of cheddar and apples, but for this recipe, I also added gouda for extra meltiness. I’ve mostly been able to stay on top of the plums, cherries, and blackberries. But now that the apples are coming in, things have just gotten out of control.
Table of Contents
Reasons to Love This Mac and Cheese Recipe
- It’s a perfect blend of sweet and savory, satisfying multiple cravings in one dish.
- Bacon adds a smoky depth, elevating the classic mac and cheese flavor. While apples provide a fresh, juicy contrast to the rich, creamy sauce.
Recipe Ingredients
- Bacon: Adds a smoky, salty crunch and enhances the dish’s depth.
- Gouda Cheese: Offers a creamy, buttery flavor with a slight nuttiness.
- Cheddar Cheese: Gives the dish a sharp, tangy taste and a velvety consistency.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variations: Experiment with different cheeses can introduce new flavors and textures. Gruyere cheese or Emmental add a nutty taste, cream cheese or goat cheese introduce creaminess and tang, while smoked paprika cheddar or pepper jack offer a spicy kick. Parmesan cheese brings a salty, umami kick that enhances the savory notes, while sharp Cheddar cheese offers a more intense cheese flavor.
- Garnish Options: Garnish your Bacon Mac and Cheese with fresh parsley or chives for color and freshness, toasted breadcrumbs for crunch, thinly sliced green apples for a crisp contrast, or a sprinkle of red pepper flakes for heat.
How to Make Mac and Cheese
Step #1: Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente. Make sure not to overcook.
Step #2: Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.
Step #3: Add the onions to the pan. Sauté for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and sauté for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.
Step #4: Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture for 3 minutes, whisking constantly.
Step #5: Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.
Step #6: When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!
Expert Tip
For the perfect Mac and Cheese with Bacon and Apple, pay close attention to the texture and consistency of your cheese sauce. The key is to add the cheese gradually to the sauce, stirring constantly. This method ensures the cheese melts smoothly without clumping or becoming greasy. Additionally, remove the sauce from the heat before adding the cheese. This prevents the sauce from overheating and separating, guaranteeing a velvety, rich sauce.
Frequently Asked Questions
Elbow macaroni is traditional and ideal for Mac and Cheese, as it holds the sauce nicely. Other pasta shapes like shells, fusilli, or penne also work well for this recipe, as they can effectively capture and hold the rich, creamy sauce, bacon, and apple pieces.
Firm, crisp apples like Braeburn or Granny Smith apples are ideal for their balance of sweetness and tartness.
Storage Info
Store the leftover Mac and Cheese with Bacon and Apple in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the sauce and pasta, making it less ideal.
To reheat, gently warm it on the stove over low heat, adding a splash of milk to loosen the sauce if necessary. Alternatively, microwave it in short bursts, stirring in between, to evenly distribute the heat without drying it out.
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Mac and Cheese with Bacon and Apple Recipe
Ingredients
- 1/2 pound dried macaroni noodles
- 1/2 lb bacon - chopped
- 1/2 a large sweet onion - chopped
- 1 firm - crisp apple (such as Braeburn), seeded and chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/2 cups milk - I used 2%
- 5 ounces Gouda cheese - shredded
- 3 ounces Cheddar cheese - shredded
- Salt & Pepper
Instructions
- Bring 6 cups of water to a boil in a large pot over high heat. Add the noodles and cook until al dente. Make sure not to overcook.
- Drain the noodles and set aside. Return the pot to the stove and set the heat to medium. Add the chopped bacon and cook until the fat has rendered, about 6-8 minutes. Remove the cooked bacon with a slotted spoon and reserve the bacon grease in the pot.
- Add the onions to the pan. Sauté for 3 minutes, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add the apples and sauté for another 3 minutes. Remove the onion and apples from the pan and set aside with the cooked noodles. Carefully wipe any excess fat from the pan.
- Add the quarter cup of butter to the pan and allow it to melt. Sprinkle the flour into the pan and whisk into the butter. Cook the roux mixture* for 3 minutes, whisking constantly.
- Slowly pour the chicken broth into the pan and continue to stir. Allow the sauce to come to a boil over medium heat. Once it has come to a boil, pour the milk into the sauce and stir well.
- When the sauce mixture just barely returns to a boil, turn off the heat and stir in the shredded cheese one handful at a time. Return the cooked pasta, bacon, onions, and apples to the pot. Taste, and add salt and pepper as needed. Serve hot!
NOTES
Nutrition
This mac turned into my new comfort food favorite. Apple adds freshness but still feels indulgent.