Spicy Bacon Drunkaroni and Cheese

I didn’t think I was gonna post another recipe again so soon, but I had to share this one. My folks were away seeing my brother last week, so after finishing up leftovers and being the lady of the house, I wanted a bombin’ mac and cheese. And not just any regular mac and cheese from a blue box.

The house smelled amazing after this was out of the oven!

I would definitely make this again, but with some tweaks. If I find other substitutions or other ingredients to add to jazz it up, this will be updated.

I’m thinking of adding more bacon next time, as well as greens such as spinach or peas to give it more color.

Spicy Bacon Drunkaroni and Cheese
(adapted from Abbey Robb’s Baked Macaroni and Cheese I)

Yield: 6 – 8 servings (or 5 – 6 very hungry persons)

  • 2 slices bacon
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, grated
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups shredded Cheddar cheese, plus 1 cup for topping
  • 1 tablespoon chili flakes, optional
  • 2 teaspoons dried oregano
  • 1 -8oz. can/bottle beer (lighter brew is best; I used Brooklyn Lager
  1. Preheat oven to 350°F (175°C).
  2. In a large pot with boiling water, cook penne pasta until al dente and drain. Put pasta in a large mixing bowl and set aside.
  3. Meanwhile, cook down bacon in a skillet over medium high heat until evenly brown. Take out bacon and chop into bite-size pieces.
  4. In the same skillet, saute the onion and garlic with olive oil under medium-low heat. Take off heat when almost caramelized and add the chopped bacon back in. Mix together for about a minute and put in the pasta bowl.
  5. To make the sauce, in a medium saucepan melt the butter over low heat. Once melted, add the flour and stir constantly for 2 minutes to make a blonde roux. Add in the cheddar cheese, dried oregano, chili flakes, and beer, and stir constantly until thickened.
  6. Combine cooked pasta, sauteed vegetables, and cheese sauce in the large pasta bowl. Pour into a 2 quart casserole dish and spread out evenly. Add the last cup of grated Cheddar cheese to top of mixture.
  7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

Hope your’s turns out just as yummy as mine!


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