You can never go wrong with mac & cheese. At its most basic, it’s already amazing, so you can’t mess it up. There’s only making it better. We’ve already done a couple of iterations on the site—from a soup version to one topped with mentaiko. But there’s more where that came from. This maple bacon mac & cheese recipe shows that the dish’s versatility goes beyond ingredients. It’s telling you, “I’m an all-meals type of b*tch.”
There’s not a lot of fuss that goes into making this maple bacon mac & cheese; which is good if you’re taking our advice and making this for breakfast. Still, it packs a lot of flavor. It takes a cue from our brown butter mac & cheese and starts with that; except here, you brown the butter in bacon fat. (Wouldn’t that be a great way to start the morning?) The addition of maple syrup also adds to the breakfasty-ness of the dish. It’s sort of like eating pancakes and bacon… but with pasta… and lots and lots of cheese.
Unlike most mac & cheese recipes, this one cooks the macaroni in the sauce; as opposed to cooking the pasta separately then just mixing it in after. By doing this, the starch from cooking the pasta makes your sauce extra thick. It also eliminates having to drain your pasta, which also means you don’t have to wash any extra pots or strainers. That is, if you have an oven-safe pot and you’re using that from the start. Otherwise, sorry. It’s still less one pot, though!
Of course, the dish is finished with a breadcrumb and cheese mixture on top for added texture. This also helps cut some of the richness of the sauce with a bit of saltiness.