Bacon and Cheddar Macaroni & Cheese

Bacon and Cheddar Macaroni & Cheese
Photo by Ellen Silverman


  • 2 cups firmly packed shredded sharp Cheddar cheese (about ½ lb.)
  • 3 cups heavy cream
  • 1 tsp. kosher salt, plus more for salting the pasta water
  • ½ cup sour cream, for garnish
  • ¼ tsp. freshly ground black pepper
  • ½ cup thinly sliced scallions, (white and green parts), for garnish
  • 1 lb.fusilli (corkscrew) or other pasta
  • + 1 more ingredients
    • ¾ lb. bacon, diced

Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot. Meanwhile...

View full recipe at Fine Cooking


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