As I’ve gotten older, I noticed that carbs make me tired and sluggish. So I really try to limit the amount I eat. But I love macaroni and cheese! It’s my ultimate comfort food! So when a good friend sent me a link to Jack Daniels Bacon Mac N Cheese, I knew I was going to have to make it {especially if I couldn’t find it at any restaurant near by}.
There are lots of recipes for bacon mac and cheese, but the recipe by The Slow Roasted Italian is what stopped my scroll!
If this mac n cheese clip doesn’t make your mouth water, I’m not sure we can be friends!
So, truth? I’m not a foodie or an amazing cook. But I can hold my own, and once in a while I actually like to make the millions of recipes that I see on Facebook or that I pin to my Pinterest Boards. On a whim, I decided I was going to try making this. At the time, I couldn’t pull up the actual recipe fast enough, so I got the ingredients based on the video, without knowing how much I actually needed. Also, the Trader Joe’s I was at didn’t have the exact ingredients, so I bought similar substitutions. In my head I figured you really can’t go wrong with this one. It’s cheese, bacon, and Jack Daniels. I could eat that in a bowl as is!
These are the cheeses I ended up with…
And the Hubs brought this Jack Daniel’s home, which was a Honey whiskey. I figured it would give it the same taste as having maple or candied bacon. I was not disappointed.
The recipe says you can prep your spices & shred your cheese while the bacon cooks. I would suggest doing it before you start. For me, once my pan got hot, even on low heat, the bacon cooked fast and I had to watch it to make sure it wouldn’t burn. The other problem I had while cooking the bacon was trying not to sneak a few pieces to munch on.
If you succeed in getting ALL the bacon on a plate without snacking, the only conclusion I can come up with is that you’re either a vegetarian or not human.
I think this picture is missing about a quarter cup of bacon bits.
The rest of the recipe came together pretty well. To feed a bigger group you can double the recipe, which is what I did. But I kept the same ratio for the chili paste because I didn’t want as big of a kick. I might even leave it out next time. It’s just not a flavor I needed in my mac n cheese.
For me the final result was a total win! The members in my family who love mac n cheese loved it too! This is one of those dishes that I would sneak to the refrigerator at midnight to eat–even cold!
If you’ve tried this dish or have a favorite mac n cheese recipe, please comment below! I am always looking for yummy macaroni & cheese dishes (and friends who share in the love❤️)
Jack Daniels Bacon Mac N Cheese
Ingredients
- ½ tsp kosher salt + more for pasta water
- 12 oz Hickory smoked peppered bacon uncooked
- 2 Tbsp unsalted butter
- ½ cup Jack Daniel's Whiskey
- ½ cup chicken broth
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon New Mexico chili powder
- 1 tablespoon chili pepper paste
- ½ tablespoon Worcestershire sauce
- 2 cups milk
- 4 ounces extra sharp cheddar white, shredded
- 2 ounces smoked provolone cheese shredded
- 2 ounces Asiago cheese shredded
- 8 oz dry elbow pasta
- croutons garnish
Instructions
- Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
- Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
- While the bacon is cooking, shred cheeses and prepare remaining ingredients.
- Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
- Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
- Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
- Sprinkle with croutons, if desired.
- Serve and enjoy!
Notes
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