If you’re tired of the same old mac and cheese recipe and want a version that’s more sophisticated and full of unique flavor, this Bourbon mac and cheese is a must try! Created by Cabot Farmer Kane Jilek from T-D-J Farm in Salem, New York, this deliciously decadent recipe took the “Big Cheese” award at the first ever Mac N’ Cheese Bake off at Saratoga Home & Lifestyle Show in 2018. If that doesn’t inspire all mac and cheese lovers to get into their kitchens to make this dish now, we don’t know what will! Trust us, this recipe doesn’t disappoint. Make it and then share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.
To make this Bourbon macaroni, preheat your oven to 350°F.
Start the Bourbon marinade by combining the first 7 ingredients (Bourbon through ketchup). Then slowly add the vegetable oil and blend with an immersion blender to emulsify. Add 1 pound of julienned bacon to the marinade and set aside.
Next, make the Panko topping by tossing all ingredients together in a small bowl and set aside.
Boil the pasta in salted water until al dente and drain.
Remove the bacon pieces from the Bourbon marinade and spread on a sheet pan covered in parchment paper. Baste the remaining 4 slices of bacon with marinade and place in a separate pan. Roast bacon in both pans until pieces are rendered and the slices are crispy.
Start the cheese sauce by melting Cabot Unsalted Butter in a small saucepan and add flour to make a roux. Cook roux on medium low heat for 3-5 minutes. Add milk and heat to scalding.
Lower heat and fold in shredded Cabot Extra Sharp Cheddar cheese, shredded Cabot White Oak Cheddar cheese and shredded Cabot Farmhouse Reserve Cheddar cheese, stirring until mixture is melted and smooth.
Toss cooked pasta with cheese sauce and add cooked bacon pieces. Spread mixture in a well-greased 13 x 9 pan and cover with Panko topping. Cover with parchment and aluminum foil and bake for 15 minutes, removing foil and parchment for the last few minutes to brown the topping until golden.
Cut bacon strips on a bias and use as a garnish for each serving. Dig in and enjoy this amazing mac and cheese!
If you’re interested in another mac and cheese that’s full of great flavor, give our Stovetop Mac & Cheese with Pancetta Sage Breadcrumbs a try. Cabot is a cooperative of over 800 farm families. We work hard to produce our award-winning dairy products. We’d love to hear your feedback on this Bourbon mac and cheese recipe so, if you have a chance, please rate and review it.
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Ingredients
1 pound Campanelle pasta
1 pound slab 9/13 Hormel Honey Cured Bacon, or other thick sliced bacon, julienned
4 strips slab 9/13 Hormel Honey Cured Bacon, or other thick sliced bacon
Bourbon Marinade:
¼ cup Bourbon
1½ teaspoons ground black pepper
¼ cup soy sauce
½ cup pineapple juice
1 cup brown sugar
2 cloves garlic, minced
2 tablespoons ketchup
1 cup vegetable oil
Panko topping:
1 cup untoasted Panko breadcrumbs
1 tablespoon Cabot Unsalted Butter, melted
1 tablespoon Cabot Alpine Cheddar, grated
1 pinch each of salt and pepper
Fresh parsley
Cheese Sauce:
4 tablespoons King Arthur All-Purpose Flour
4 tablespoons Cabot Unsalted Butter
3 cups whole milk
1 pinch ground black pepper
4 ounces Cabot Extra Sharp Cheddar, shredded (about 1 cup)
4 ounces Cabot White Oak Cheddar, shredded (about 1 cup)
4 ounces Cabot Farmhouse Cheddar, shredded (about 1 cup)
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Directions
PREHEAT oven to 350°F.
START the Bourbon Marinade by combining the first 7 ingredients and then slowly add oil and blend with an immersion blender to emulsify. Add 1 pound julienned bacon to marinade, stir to coat all the bacon and set aside.
MAKE Panko Topping by tossing all ingredients together in a small bowl; set aside.
BOIL pasta in salted water until al dente and drain.
REMOVE bacon pieces from marinade and spread on a parchment covered sheet pan. Baste remaining 4 slices of bacon with marinade and place in a separate pan. Roast bacon in both pans until pieces are rendered and the slices are crispy.
START cheese sauce by melting butter in a small sauce pan and add flour to make a roux. Cook roux on medium low heat for 3-5 minutes. Add milk and heat to scalding. Lower heat and fold in shredded cheeses and stir until mixture is melted and smooth.
TOSS cooked pasta with cheese sauce and add cooked bacon pieces. Spread mixture in a well-greased 13 x 9 pan and cover with Panko topping. Cover with parchment and aluminum foil and bake for 15 minutes. Remove foil and parchment for the last few minutes to brown the topping until golden.
CUT bacon strips on a bias and use as a garnish for each serving.
1 out of 5 stars (based on 1 review)
No Title
March 31, 2021
Seriously, people — has anyone actually made this? It sounds yummy — until you look closely at the ingredient list. THREE POUNDS of ingredients in a marinade for one pound of bacon — and then you throw the marinade away? I’ve enjoyed a lot of Cabot’s recipes but I won’t be trying this any time soon!
Response from Cabot Creamery
Thank you – we appreciate your input on this recipe. After review we agree that the 4 cups of marinade in the original recipe is not required and have modified the recipe to make 2 cups of marinade. We have also clarified that the measurements are liquid ounces, not weight. We hope you’ll try this and other Cabot recipes again soon.
