Bacon macaroni and cheese

Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.

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Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese
4.5 from 2 votes
Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
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Bacon macaroni and cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Bacon macaroni and cheese is surely a thing just like smoked trout or smoked salmon mac and cheese must be a thing.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 200 grams Macaroni (cheap supermarket stuff)
  • 200 grams Bacon (diced and cooked in a bench top oven to release flavour)
  • ½ cup Coon cheese (grated)
  • ½ cup Parmesan (grated)
  • 3 tablespoons Flour (plain)
  • 2 tablespoons Butter (salted)
  • 1 dessert spoon Chilli flakes
  • 1 piece Red chilli (diced)
  • ¼ cup Parsley
  • ¼ cup Panko breadcrumbs
  • 1 tablespoon Pumpkin seeds
  • 1 tablespoon sunflower seeds
  • ¼ piece White onion (small and diced)
  • 1 cup Full cream milk
Instructions
  1. Remove the home smoked and cured piece of gift bacon from the vacuum packaging
  2. Dice the bacon into large cubes
  3. Cook the bacon on an oven tray at 200 °C/400 °F for 12 minutes in a small bench top oven
  4. While the bacon is cooking cook the macaroni 1 to 2 minutes short of the recommended time on the packaging, the macaroni will continue to cook when it’s coated in cheesy goodness
  5. Allow the bacon to rest in its rendered fat so the flavours are retained
  6. Drain the macaroni and mix with the cooked bacon and the rendered bacon fat so the macaroni absorbs bacon flavours
  7. In a saucepan melt the butter and add the onion until the butter foams
  8. Whisk in the flour and make a roux
  9. Add the milk to make a sauce
  10. Remove the saucepan from the heat source
  11. Fold in half the cheeses with the pumpkin and sunflower seeds
  12. Add the macaroni and bacon and stir through slowly
  13. Mix in the chilli flakes and red chilli
  14. Pour into a Pyrex dish
  15. Mix the panko breadcrumbs with the rest of the grated cheeses
  16. Top with the rest of the cheeses and panko breadcrumbs
  17. Place into a hot oven (200 °C/400 °F) for 15 to 20 minutes being careful not to burn the top
  18. Serve in a shallow bowl
  19. Garnish with a sprig of parsley
    Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
  20. If you want to give the pretence that you have a healthy lifestyle feel free to add vegetables like kale and spinach or silverbeet but if you do you need to realise you’re lying to yourself and really you’re a comfort food whore.
  21. Unlike me, if you can digest and metabolise alcohol you could have a large glass or two of wine or a pot of beer with this.
  22. Don’t forget when you’re finished don’t pass out on the couch, the sooner you get the saucepan and bowl in some water the easier it will be to clean off the cheesy goodness.
  23. While you’re cleaning off that cheesy goodness, just imagine how it all looks churning in your stomach, being mechanically processed and chemically digested as it passes through your duodenum, having bile added like dishwashing detergent.
  24. I could go on but you get the picture. Hopefully after a morning coffee, what’s left will start its extracorporeal journey to a waste treatment facility near you.
  25. If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter. I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.
  26. Please follow me on my food-based social media on Twitter, Facebook, and Instagram.
Super hot and spicy home smoked and cured bacon macaroni and cheese Gary Lum
Super hot and spicy home smoked and cured bacon macaroni cheese

If you’ve liked the way I’ve finished this recipe, I’d love it if you commented and please share this via social media especially Facebook and Twitter (there are handy sharing icons in this post). I’m really wanting this sort of recipe to take off so that more people can appreciate my talent for combining food with some basic anatomy and physiology.

On a final note, I’d really like to thank my work friend Mark for giving me this piece of bacon.

If you want to see more examples of workplace generosity please head over to another blog where I have shared three consecutive days of amazing workplace generosity.

This isn’t the first mac and cheese on Yummy Lummy, I put it in a Taco one Saturday.

Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+

For vegan friends, here’s a vegan version from the Noob Chef.

Please follow me on Facebook

15 Responses

  1. Happy Gary to see you “baconed” up mac and cheese, and of course added your firey twist of chilli to it as well! Thank you to for the most comprehensive recipe instructions I’ve ever read. Not too oft I’ve thought about the after consumption process!!! I love your ‘comfort food whore’ line though 😉

    1. Haha, thanks Kirsty, sometimes I wonder if people read through the recipe so this time I added a little something different. Just for fun.

  2. Looks delicious! I’m actually going to trying making deep fried macaroni and cheese balls this weekend. You’ve made me thinking about doing a bacon version too 😬

    1. I look forward to seeing how your deep fried mac and cheese goes. I reckon add bacon. You know you want to 😃

  3. Another yummy looking cheesy meal from you, Gaz. You can never go wrong with bacon…and this is coming from someone who is not a huge fan of pork. Also seems you like chilli with a lot of things… 🙂

    1. Thanks Mabel. You and I have a deep and abiding love of cheese.
      I love chilli and since returning back from Delhi, I’ve missed the excitement of spicy food.

    2. True. We both love cheese. I bought Smith’s Bega-flavoured chips yetserday at Coles (they were on special) and today some buttery, smooth cheese for this weekend 😛 Cheese all the way.

    3. Mmm…cheese flavoured chips. I will have a hot cross bun with my butter soon. I need to buy cheese chips this weekend.

    1. I’m thinking later in the year I’ll make it extra fancy with some smoked ocean trout or smoked salmon 😋

  4. I absolutely enjoyed each step I read. Then, I got to #23. What a way to put one off their bacon mac and cheese!!!!! Seriously, Gary!! Maybe a link to a page with the ‘in depth’ part of your cooking? Honestly, I did laugh a great deal, though! You are a joy to read and follow!

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