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Ultimate Comfort Bacon Mac & Cheese
Author: LuAnn Troxel – Farmer
Serves: Makes 6 to 8 servings
  • 10 to 12 ounces cavatappi pasta or elbow macaroni
  • ¼ cup (½ stick) butter
  • 2 tablespoons minced onion (I use purple onion)
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 8 ounces extra sharp Cheddar cheese, shredded (2 cups), divided
  • 4 ounces Swiss cheese, shredded (1 cup)
  • 4 ounces original Velveeta cheese food shreds (1 cup)
  • ⅓ cup shredded Parmesan, Asiago and Romano cheese blend
  • 6 to 8 slices bacon, chopped and cooked until crisp
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions in boiling salted water until al dente; drain.
  3. In a large saucepan, melt butter; add onion when butter is slightly browned.
  4. Stir in flour until smooth; add the milk all at once. Cook over medium heat, stirring often, until slightly thickened. Remove from heat.
  5. Add 1 cup Cheddar cheese, Swiss cheese, Velveeta shreds and Parmesan blend; mix well.
  6. In a large bowl, combine pasta and the cheese sauce.
  7. Turn into a buttered 2-quart shallow baking dish.
  8. Top with bacon and remaining Cheddar cheese.
  9. Bake 20 minutes or until slightly bubbly. Let stand 5 minutes before serving.