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Creamy Baked Bacon and Pepper Mac and Cheese
A roux of butter and flour thickened with two and a quarter cups of milk becomes the base for a three-cheese sauce — sharp cheddar, Muenster, and Gruyère — seasoned with a teaspoon of Dijon mustard. Thinly sliced red bell pepper, green onions, and precooked bacon pieces go into the sauce with cooked penne, then the whole pan gets an Italian breadcrumb crust made with a tablespoon of melted butter. Bakes in about 30 minutes. Freeze the assembled, unbaked dish and add 15 extra minutes in the oven when cooking straight from frozen.
Equipment
- Oven
- Stovetop
- Saucepan
Ingredients
- 3 cups uncooked penne pasta (9 oz)
- ¼ cup butter
- 1 medium red bell pepper, thinly sliced (about 1 cup)
- 4 medium green onions, sliced (¼ cup)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Dijon mustard
- 2¼ cups milk
- 10 slices packaged precooked bacon (from 2.2-oz package), cut into ½-inch pieces
- 4 oz sharp Cheddar cheese, shredded (1 cup)
- 4 oz Muenster cheese, shredded (1 cup)
- 2 oz Gruyère cheese, shredded (½ cup)
- ¼ cup Italian bread crumbs
- 1 tablespoon butter, melted
Instructions
- 1Boil the penne pasta according to the package directions. Drain well and set aside.
- 2Preheat your oven to 350°F. Melt the butter in a 3-quart saucepan over medium heat. Add the sliced red bell pepper and green onions, cooking and stirring constantly for 1 minute.
- 3Stir in the flour, salt, pepper, and Dijon mustard. Cook and stir until the mixture becomes bubbly to cook out the raw flour taste.
- 4Turn the heat up to medium-high and gradually pour in the milk. Stir constantly for about 5 minutes until the liquid boils and thickens.
- 5Take the pan off the heat and stir in the shredded cheddar, muenster, and gruyere cheeses until melted. Gently fold the cooked pasta and bacon pieces into the sauce, then transfer the mixture into a casserole dish.
- 6In a small bowl, toss the Italian bread crumbs with the melted butter. Sprinkle the crumb mixture evenly over the pasta.
- 7Bake for 20 to 25 minutes until the casserole is hot throughout and the edges are bubbling.
Notes
- Freezer meal: To make this ahead, let the unbaked casserole cool completely, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before adding the breadcrumb topping and baking.
- Swap: You can easily use classic elbow macaroni or cavatappi in place of the penne pasta.
- Flavor tweak: Gruyere has a pronounced nutty flavor. If you prefer a milder profile, substitute regular Swiss cheese.
- Prep tip: Using precooked bacon saves time, but you can fry your own bacon until crisp and crumble it if you prefer.
