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Big E’s Mac & Cheese

From Chef Erich – I found this recipe for mac and cheese from Southern Living.  It sounded like it would be really good but it needed a little more kick.  So I added bacon and a smokey cheese to push it over the top.  This recipe is great with barbeque.  If you bring it to a party it will be a hit.


  • 16 ounces uncooked orecchiette pasta or elbow macaroni, you want a variety that will hold the cheese
  • 6 tablespoons salted butter
  • ⅓ cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 ½ cups milk
  • 1 ¾ cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 3 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 3 oz. diced (about 1 cup), divided
  • 3 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 3 oz. diced (about 1 cup), divided
  • 3 ounces smoked Cheddar or Gouda cheese, shredded, (about 1 cup), plus 3 oz. diced (about 1 cup), divided
  • 1.25 lbs of thick-cut smoked bacon cooked and chopped


  1. Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
  2. Melt butter in a large saucepan over medium. Add the next 6 ingredients; cook, stirring, for 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 2/3 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses and bacon and pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
  3. Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until the cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, for about 15 minutes.

Make It Ahead: Prepare through Step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature before proceeding with Step 3.

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