Bacon Mac and Cheese with Creamy Ranch Sauce
This recipe for bacon mac and cheese combines a creamy, homemade white sauce with bite-size chunks of crispy bacon. The white béchamel sauce is a blend of white cheddar, cream cheese, and tangy ranch dressing. The result is a thick, creamy pasta sauce that coats the elbow macaroni noodles perfectly. Oven-baked until golden brown and bubbling, this mac and cheese is a Southern-style treat.
Ingredients
- 1 lb pasta
- ½ lb bacon (cooked and crumbled)
- 3 tbsp butter
- 2 tbsp flour
- 1 tbsp dry mustard
- ½ tsp salt
- ½ tsp black pepper
- 2 cups whole milk
- 1 cup cream
- 1 cup bottled ranch dressing (or homemade)
- 16 oz sharp cheddar cheese (grated)
- 2 tbsp hot sauce
Instructions
- Preheat oven to 375º.
- Cook bacon until it is done but not crispy, place on paper towels to drain. When cool, cut into ½ inch pieces and set aside.
- Cook pasta in salted water per package directions, remove when al dente, drain and return to the pot.
- In a saucepan, melt the butter over medium-high heat. Whisk in flour, dry mustard, salt and pepper and cook for a minute. Warm the milk and cream in the microwave. Slowly add to the butter flour mixture whisking constantly until it is incorporated. Bring to a boil and then reduce the heat to simmer and cook for an additional 2 minutes. It should coat the back of a spoon but will not be thick.
- Add the ranch dressing and hot sauce and whisk until combined. Add all but one cup of the cheese and whisk until melted.
- Pour the cheese sauce over the pasta and stir until coated. Add most of the bacon, reserving some to sprinkle on top. Place in a baking dish and sprinkle the reserved bacon on top.
- Bake for 18-20 minutes until the cheese has melted on top and it is bubbly around the edges.
- Let it sit for 10 minutes before serving. It will thicken as it cools.
Barbara's Notes + Tips
- Always freshly grate your own cheese. While the pre-shredded stuff is convenient, it often has additives that leads to a less creamy sauce.
- Since you'll be baking the mac and cheese, make sure to cook the noodles to just under al dente. As the noodles bake in the oven, they'll continue to cook and absorb the cheese sauce. If you overcook the noodles in the first step, your final dish may be mushy.
- Always save a little extra cheese to sprinkle on top as it finishes baking. Let it broil for 1 to 2 minutes or until golden brown for a perfect crust.
Nutrition
Calories: 876kcal | Carbohydrates: 51g | Protein: 28g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1129mg | Potassium: 381mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1264IU | Vitamin C: 3mg | Calcium: 522mg | Iron: 1mg
