Smithfield Mike's Hot Honey Bacon Stovetop Mac and Cheese Recipe
A proper roux, evaporated milk and heavy cream, then extra sharp cheddar and American melted in slow off the heat so it never breaks. Mike's Hot Honey Smithfield bacon folded through, more honey over the top.
Ingredients
- 1 pound dried macaroni pasta
- 8 slices Mike's Hot Honey-Smithfield bacon
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups American cheese, shredded
- 1 1/2 cups evaporated milk
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 3 tbsp salted butter
- 1/2 tsp garlic powder
- Kosher salt
Featuring
Directions
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Cook bacon in a large skillet over medium-high heat until crispy. Drain on a paper towel-lined plate and chop into small pieces once cooled.
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Cook macaroni in salted water until al dente, then drain and set aside.
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Melt butter in a large pot over medium heat. Add flour and whisk until flour has completely absorbed all of the butter.
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Continue cooking and stirring until mixture is smooth and has thickened, about 1 to 2 minutes. Slowly add in evaporated milk while whisking. Add heavy cream and whisk for another 10 seconds. Stir in garlic powder.
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Reduce heat to low and gradually stir in cheddar and American cheese until melted and smooth. Season with kosher salt to taste.
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Add the drained macaroni to the pot and stir to coat evenly in the cheese sauce. Fold in the chopped bacon, drizzle with Mike's Hot Honey, and serve immediately.
