Macaroni and Cheese with Bacon Crumble

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 4


Bacon Crumble

Macaroni and Cheese


Bacon Crumble

  1. In a non-stick skillet over medium-high heat, brown the bacon. Drain through a sieve into a bowl. Set aside the bacon and bacon fat separately.
  2. In the same skillet, add the garlic, shallot and croutons. Add some of the reserved bacon fat, as needed. Cook for 2 minutes, while stirring, or until the croutons begin to brown. Remove from the heat. Add the reserved bacon and parsley. Mix well and keep warm.

Macaroni and Cheese

  1. In a large pot of boiling salted water, cook the macaroni until well cooked (see note). Set aside 1 cup (250 ml) of the cooking liquid. Drain the pasta.
  2. Meanwhile, in a bowl, dissolve the corn starch in ¼ cup (60 ml) of the milk. Add the spices. Set aside.
  3. In another pot, melt the butter. Add the flour and cook for 1 minute, while stirring. Whisk in the milk mixture and the milk. Bring to a boil, stirring constantly. Let simmer for 1 minute. Remove from the heat.
  4. Add the cheese and stir until completely melted. Season with salt and pepper. Stir in the Tabasco sauce. Add the warm pasta to the post and stir to coat in the sauce. Reheat over low heat as needed, without boiling the sauce. Add some of the pasta cooking liquid if the sauce is too thick.
  5. Divide the macaroni and cheese among 4 bowls. Top with bacon crumble.


For a silky, sauce-heavy macaroni, the pasta needs to be cooked more than al dente (al dente is the usual suggested cooking time for an Italian pasta recipe.) Otherwise, the pasta will absorb too much of the liquid in the sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1/4 de la recette

Content % Daily Value
Calories 815  
Total Fat 37 g  
Saturated Fat 21 g  
Sodium (salt) 1030 mg  
Carbohydrates 88 g  
Fibre 3 g  
Protein 34 g