Bacon Mac and Cheese with Spicy Honey
An ultra-creamy, cheesy, hearty dish with crispy bacon and a bright sweet-and-spicy finish. Aged cheddar plus processed American cheese make a thick, smooth sauce that coats every noodle, while evaporated milk and cream add an especially tender texture. A final drizzle of spicy honey balances the richness of the cheese and bacon, turning ordinary mac and cheese into something far more interesting.
Preparation
- 1
Fry the bacon in a large preheated pan until crisp, turning occasionally. Transfer to a paper towel.
- 2
When the bacon cools a little, cut it into small pieces. Set aside about a third for serving, the rest goes into the pasta.
- 3
Cook the pasta in salted water to al dente (don't overcook — it softens more in the sauce). Drain.
- 4
Make the roux: melt the butter in a saucepan over medium heat, add the flour and whisk vigorously for 1–2 minutes until smooth.
- 5
Slowly pour in the evaporated milk, whisking constantly, then add the cream and garlic powder. Heat until it starts to bubble gently and thicken.
- 6
Lower the heat to minimum and gradually add the grated cheddar and processed cheese, stirring constantly, until the sauce is smooth, thick and glossy. Taste and salt as needed.
- 7
Add the cooked pasta and ~two thirds of the bacon, stir well. If the mixture is too thick, add a little warm milk or cream.
- 8
Transfer to a bowl or serve from the pot. Top with the remaining crispy bacon, drizzle with spicy honey and serve immediately while the sauce is hot and creamy.
Chef's tips
- —Don't overcook the pasta — it should stay al dente.
- —Grate the cheese yourself: pre-grated often contains additives that stop it melting smoothly.
- —Add the cheese over low heat — high temperature makes the sauce grainy.
- —Don't swap evaporated milk for regular without reason: it gives the thick, creamy texture.
- —Add the cheese gradually so it melts evenly.
- —Reserve some bacon for serving to keep crispy pieces.
- —Want more heat? Add jalapeño, chilli flakes or a little more spicy honey.
- —Serve immediately — the cheese sauce thickens as it cools. For a crunchy top, sprinkle with buttered breadcrumbs and broil 2–3 minutes.
