Bacon Mac & Cheese with Wine - THE GRAPE

Food & Wine Friday: Bacon Mac and Cheese Recipe with Wine!

This Week In Food & Wine: Simple Bacon Mac and Cheese Recipe with Wine and White Sauce!

We’re not afraid to step out of the norm and give you some delicious comfort food with some equally delicious wine! The temperatures are dropping and its time to put on some comfy clothes, some wood on the fire and enjoy some much needed leisure time at home. So cozy up, and let these tantalizing tummy ticklers transform you into a creature of comforts! Here is our Bacon Mac and Cheese recipe with Wine suggestion:


Cuvaison [Estate Grown] Chardonnay 2012

Store: – $29.99; Ralph’s – $32.99

Wine Rating: Grape Certified Gold


Cloud Break Sauvignon Blanc

Store: $7.99 – Total Wine, BevMo & Grocery Stores

Wine Rating: Grape Certified Gold

Cloud Break’s Sauvignon Blanc has bustling flavors of melon, juicy peach and pear while its aroma is ripe with fresh fruit notes. Its balance of refreshing flavors and smooth crisp taste allow this wine to pair great with food such as this mac & cheese delight.


Alright already, pour yourself a glass of wine and let’s get on with the weekend delight and this simple bacon mac and cheese recipe!



  1. 1 pound of dry pasta (we suggest shells)
  2. 1 teaspoon dry mustard
  3. 1/4 teaspoon ground cayenne pepper
  4. 2 cups grated sharp Cheddar cheese
  5. 1 cup grated Gruyere cheese
  6. 1 cup, plus 1/2 cup grated Parmesan cheese
  7. 1 cup milk
  8. 1/4 cup heavy cream
  9. 1 1/2 cups panko (Japanese) bread crumbs
  10. 2 tablespoons chopped fresh flat-leaf parsley
  11. 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat

Bechamel or White Sauce Ingredients:

  1. 1/4 cup unsalted butter
  2. 1/4 cup flour
  3. 3 cups hot whole milk
  4. 1/4 teaspoon nutmeg
  5. Salt and freshly ground pepper, to taste

White Sauce Directions:

  1. To safely make the Bechamel or white sauce make it in a large 12-inch oven-safe skillet.
  2. Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
  3. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes.
  4. Next, add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil and dd the nutmeg, salt, and pepper, to taste.
  5. Lastly, reduce the heat, and cook while stirring for 2 to 3 minutes more then remove from heat.


Cooking Directions:

1. Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.

2. Preheat the oven to 400 ℉.

3. Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese while stirring constantly until all of the cheese has melted into the white sauce. You can add an additional cup of milk and cream but taste and adjust the seasonings, if needed.

4. In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

5. Add the cooked pasta to the béchamel (white sauce) and stir to coat evenly with the sauce.

6. In a small bowl, combine the breadcrumbs, chopped parsley, and reserved bacon fat. Coat the breadcrumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni.

7. Lastly, sprinkle the top with 1/2 cup Parmesan cheese and bake until the top is browned and the sauce is bubbling, approximately 20 to 25 minutes.

8.  To finish, top with crumbled cooked bacon and let sit for about 5 minutes before serving.


We here at The Grape have enjoyed our approach on an old favorite and would love to hear your thoughts! Please feel free to share with us on this post or email us at!

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