Bacon and Cheddar Macaroni & Cheese

Bacon and Cheddar Macaroni & Cheese
Photo by Ellen Silverman


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