Jack Daniel’s Smoky Bacon Mac and Cheese

So for a potluck (which I have tomorrow), two things I am usually going to make are my famous ribs, and this dish. This has smoky cheese, a hint of Jack Daniels finish, and ooey gooey cheese soaked up by macaroni noodles with Bacon.

I usually don’t have leftovers.

Website for Original Recipe: www.theslowroasteditalian.com

 

YIELD

4

ACTIVE TIME

30 Min

TOTAL TIME

30 Min

CATEGORIES

american, pork, sides


INGREDIENTS

    • 1/2 tsp kosher salt + more for pasta water
    • 12 oz Hickory smoked peppered bacon, uncooked
    • 2 Tbsp unsalted butter
    • 1/2 cup Jack Daniel’s Whiskey
    • 1/2 cup chicken broth
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1/2 teaspoon New Mexico chili powder
    • 1 tablespoon chili pepper paste
    • 1/2 tablespoon Worcestershire sauce
    • 2 cups milk
    • 4 ounces extra sharp cheddar (white), shredded
    • 2 ounces smoked provolone cheese, shredded
    • 2 ounces Asiago cheese, shredded
    • 8 oz dry elbow pasta
    • croutons (garnish)

 

INSTRUCTIONS

  1. Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  2. Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  3. While the bacon is cooking, shred cheeses and prepare remaining ingredients.
  4. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  5. Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. You are going for a slurry here.  Add milk and whisk to combine one cup at a time. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
  6. Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  7. Sprinkle with croutons or green onions, if desired.
  8. Serve and enjoy!

NOTES

Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.

 Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency.

 Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached.

 Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

 You can substitute another liquid for the whiskey. Beer, bourbon or chicken broth would be best.