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I’ve been wanting to cook this recipe for the last month and I finally got a chance to last night. Let me warn you ahead of time, this meal is dense. It says on the recipe that it serves four and I could barely put a dent in my serving. To be honest it probably serves more like six. I will include the calorie counts for both a four portion meal and a six portion, for those of you who just want to have an idea of how much this is (but I promise you won’t like the results).
I got this recipe from Pinterest, but you can find it as well as some really nice pics on the site The Slow Roasted Italian.
Jack Daniel’s Smoky Bacon Mac and Cheese:
½ tsp salt (and don’t forget to salt the 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 ( I didn’t have any smoked paprika and just used the regular kind)
1 teaspoon garlic powder
½ teaspoon New Mexico chili powder ( I also didn’t have any of this specific chili powder, so I just used the regular kind)
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
1.) Prep the ingredients. I’ve found that measuring everything ahead of time and getting it all set up, makes for a much more fun cooking experience.
2.) Bring a large pot of water to a boil over high heat. Once it boils, add some salt and the pasta. Cook uncovered to al dente (has a bite to it). Drain and set aside.
3.) 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.
4.) While the bacon is cooking, (f you haven’t done so already) shred (or chop up) cheeses and prepare remaining ingredients.
5.) 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.
6.) 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.
7.) 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. Because this sauce is so thick and rich, I found that the croutons bring a much needed crunch to the dish.
I got the calorie counts by putting the recipe into the My Fitness Pal recipe maker:
For 4 servings it’s roughly 759 calories for each individual serving.
For 6 servings it’s roughly 506 calories for each individual serving.