Bacon and Cheddar Macaroni & Cheese

Bacon and Cheddar Macaroni & Cheese
Photo by Ellen Silverman


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

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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