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Creamy Smoked Mac and Cheese Recipe with Gruyere and Bacon Made Easy

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A rich and indulgent mac and cheese featuring creamy Gruyere, smoky paprika, and crispy bacon, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces elbow macaroni pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon smoked paprika
  • 6 slices bacon, cooked crispy and chopped
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup breadcrumbs (preferably panko)
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. While pasta cooks, crisp 6 slices of bacon in a skillet over medium heat for 5-7 minutes. Drain on paper towels and chop into bite-sized pieces.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and stir constantly for 2 minutes without browning.
  4. Slowly whisk in 3 cups warmed whole milk. Continue whisking until the mixture thickens and coats the back of a spoon, about 6-8 minutes.
  5. Lower heat to medium-low and add 2 cups shredded Gruyere and 1 cup sharp cheddar. Stir until melted and smooth. Mix in 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper to taste.
  6. Fold the drained pasta and chopped bacon into the cheese sauce, stirring gently to coat evenly.
  7. In a small bowl, toss 1/2 cup breadcrumbs with 1 tablespoon olive oil until evenly coated.
  8. Transfer the mac and cheese mixture to a greased 9×13 inch baking dish. Sprinkle the breadcrumb topping evenly over the top.
  9. Place under a preheated broiler for 3-5 minutes until golden and crispy, watching closely to avoid burning.
  10. Let the dish rest for 5 minutes before serving to thicken and meld flavors.

Notes

Warm the milk before adding to the roux to prevent lumps. Use freshly shredded Gruyere cheese for best melt and texture. Crisp bacon separately and fold in last to avoid sogginess. Watch the breadcrumb topping closely under the broiler to prevent burning. For vegetarian version, omit bacon and add smoked salt or liquid smoke.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, smoked mac and cheese, Gruyere cheese, bacon, comfort food, easy dinner, cheesy pasta

Find it online: https://snappyspoon.com/creamy-smoked-mac-and-cheese-recipe-with-gruyere-and-bacon-made-easy/