BLT Mac & Cheese

BLT Mac & Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz. dry elbow macaroni

  • 4

    strips bacon, diced

  • 2

    T. minced shallots

  • 3

    T. all-purpose flour

  • ¼

    c. + 2 T. dry white wine like a Riesling, divided

  • 1-½

    c. 2% or whole milk, warmed

  • 4

    oz. sharp Cheddar cheese, shredded

  • 2

    oz. smoked Gouda cheese, shredded

  • ½

    t. Dijon mustard

  • Tabasco sauce to taste

  • Salt and freshly ground black pepper to taste

  • 1

    medium Roma tomato, seeded, diced

  • 2

    T. fresh parsley, chopped fine


Cook macaroni according to package directions for al dente; drain. Sauté bacon in a medium saucepan over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, about 2 minutes. Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate; then stir in the Cheddar, the Gouda, and mustard until the cheeses are melted and the sauce thickens. Stir in 2 tablespoons of wine and season with Tabasco, salt, and pepper. Taste and adjust seasonings if needed. Stir in macaroni and divide the mixture between two dishes. Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.


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