Creamy Four Cheese Mac with Bacon

Extra cheese? And bacon? This recipe satisfies all kinds of cravings for the cheese lovers out there.
March 21, 2014

Instructions

Preheat oven to 350°F.

In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta. Pour pasta into buttered 9x13-inch baking dish. Crumble bacon over pasta.

While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt 5 tablespoons butter over medium heat. Add onion and garlic and cook 1-2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in heavy cream and stir constantly until thickened. Add cream cheese and Montreal chicken seasoning. Stir for 2 minutes until cream cheese melts down. Slowly add in 3 cups of reserved chicken broth.

Lower heat and continue stirring. Add shredded cheese 1 cup at a time. Keep stirring until sauce is smooth. Pour cheese sauce over pasta and bacon. Gently mix sauce so all pasta is covered. Bake 20-30 minutes until the sauce is bubbly.

Recipe by Jean Kriesel, courtesy of Wisconsin Milk Marketing Board

Ingredients

  • 1 pound medium shell pasta
  • 4 cups low-sodium chicken broth
  • 1 pound bacon, cooked
  • 5 tablespoons butter
  • 2 tablespoons onion, minced
  • 2 cloves garlic, finely chopped
  • 1/3 cup flour
  • 2 cups heavy cream
  • 8 ounces Wisconsin cream cheese, cut into cubes
  • 1 teaspoon Montreal chicken seasoning
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby jack cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin provolone cheese, shredded
  • salt and pepper to taste
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