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Gluten Free Bacon Macaroni & Cheese

Classic macaroni and cheese made with bacon, gluten-free pasta and a combination of white cheddar, gruyere and parmesan cheeses.

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Prep Time: 15 | Cook Time: 60 | Ready In: 75
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US Metric
  • 2 cups elbow macaroni (I use gluten free pasta) 
  • 6 strips of applewood smoked bacon
  • 1 cup shredded aged white cheddar
  • 1 cup shredded cave aged gruyere cheese 
  • 1 cup grated parmesan
  • 2 cups heavy cream
  • 1/2 cup butter 
  • 1 slice of red onion diced
  • 5-6 scallions chopped 
  • garlic salt
  • salt/ pepper to taste 
  • cinnamon

Cooking Process:

Dust your bacon with cinnamon and fresh ground pepper. Bake on 400 for 10 minutes. Flip and bake for another 3-5 minutes, or until crispy. Drain your bacon fat from the pan and set aside in a small bowl to use later. Pat bacon with a paper towel. Dice into small squares. 

In a sauce pan, on very low heat, mix your butter, heavy cream and half of your grated parmesan cheese. The flame/heat must remain low, for if it gets too hot, your cream will curdle and your sauce will "break". Let it simmer and wisk every few minutes. After about 10 minutes slowly add in your white cheddar and gruyere a little bit at a time, setting some aside to use later for the final bake. While your cream sauce is simmering 

Follow the instructions on pasta bag, boil for 8-10 minutes or until tender.  Drain your pasta.

Pour the bacon fat/oil you set aside earlier over the pasta. Not only will this keep the pasta from sticking, it really emphasizes the bacon flavor throughout the dish. ***To cut out fat, omit this step and toss the bacon fat. 

Slowly incorporate your pasta into your sauce mixture, folding with the sauce.  I recommend doing this because some people like their mac and cheese, cheesier. If you find you've boiled too much pasta, you don't have to use it all. As long as your pasta and sauce ratio meets your personal preference. 

Fold in your bacon, red onions and scallions.  Season with garlic salt, fresh ground salt & pepper to your liking. At the last minute add in your remaining grated parm and shredded cheeses. Spoon into souffle cups or bowls then bake the mac and cheese for 6-10 minutes on 400 degrees.  Enjoy! 

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Reviewed on: Sep 11, 2014 By
I love it