Why You’ll Love This Steakhouse Mac and Cheese Recipe
Why will you love this Steakhouse Mac and Cheese recipe? It’s comfort food elevated to a new level! The creamy, cheesy goodness wraps around perfectly cooked elbow macaroni, creating a delightful experience with every bite.
The addition of applewood smoked bacon brings a savory crunch that’s simply irresistible. Plus, with a blend of cheeses, including gorgonzola, you’ll get a rich, complex flavor that’ll have you coming back for more.
It’s the perfect dish for gatherings or a cozy night in. Trust me, once you try this recipe, you won’t want to go back to ordinary mac and cheese!
Ingredients of Steakhouse Mac and Cheese
When it comes to mac and cheese, there’s nothing quite like a steakhouse version that takes this classic dish to new heights. This recipe is packed with flavor, and trust me, the ingredients play a huge role in that. You’ll find everything from elbow macaroni to a delightful mix of cheeses, and, of course, the star of the show: crispy applewood smoked bacon.
If you’re ready to indulge in a creamy, cheesy masterpiece that could make any dinner feel special, let’s take a look at what you’ll need to gather before diving into the cooking process.
Ingredients for Steakhouse Bacon Mac and Cheese
- 3 cups elbow macaroni, uncooked
- 3 slices applewood smoked bacon
- 1 1/2 cups half-and-half
- 3/4 cup heavy cream
- 10 slices white American cheese, chopped
- 2 cups cheddar cheese, shredded
- 1/3 cup gorgonzola, crumbled
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/2 cup crushed Ritz crackers
- 1/8 cup parmesan cheese, shredded
Now, let’s chat about some of these ingredients. First off, that applewood smoked bacon? It’s not just for flavor; it adds that perfect crispy texture that complements the creamy goodness.
And the cheese blend? Oh boy, it’s a game-changer. White American cheese melts beautifully, while the sharpness of cheddar paired with the tang of gorgonzola creates a rich, layered taste that will have your taste buds dancing.
If you’re not a fan of gorgonzola, feel free to swap it out for another cheese—maybe a bit of mozzarella for extra stretch! Just remember, the right combination of ingredients is key to making this dish truly unforgettable.
How to Make Steakhouse Mac and Cheese
Making Steakhouse Bacon Mac and Cheese is like taking a cozy hug from your favorite dish and turning it into a gourmet experience. First things first, let’s get that 3 cups of elbow macaroni cooking. In a medium saucepan, bring two quarts of lightly salted water to a boil—think bubbling chaos, but the good kind. Toss in the macaroni and let it boil for 10 to 12 minutes, or until it reaches your desired level of chewiness. Once done, strain it, cool it, and give it a quick rinse under cold water. Set it aside for now; trust me, it’ll be worth the wait.
Now, let’s talk bacon. You’ll need 3 slices of applewood smoked bacon, and yes, this is where the magic starts. Cook that bacon until it’s crispy—like, crumbles-in-your-mouth crispy. Drain it, let it cool a bit, and then chop it coarsely. This will add a lovely crunch and smokiness to our dish.
Next, grab a 2-quart saucepan and over medium heat, combine 1 1/2 cups of half-and-half and 3/4 cup of heavy cream. Keep stirring until it’s just about to simmer—don’t let it boil over, or you’ll have a creamy explosion on your hands, and no one wants to clean that up.
Now, toss in 10 slices of chopped white American cheese and stir until it melts into a velvety sauce. Follow that with 2 cups of shredded cheddar and 1/3 cup of crumbled gorgonzola, plus 1 teaspoon of kosher salt and 1/2 teaspoon of cracked pepper. Just imagine that creamy, cheesy goodness—seriously, it’s like a warm hug for your taste buds.
Once everything is beautifully melted and mixed, remove it from the heat and fold in your cooled macaroni and the crispy bacon. This is where the magic truly happens, folks. Pour that cheesy, gooey goodness into an oven-safe casserole dish, and top it off with 1/2 cup of crushed Ritz crackers and 1/8 cup of shredded Parmesan cheese.
Pop it in a preheated oven at 400 degrees for about 12 to 15 minutes, or until it’s golden brown and bubbly. Oh, and if you’re feeling fancy, sprinkle some chopped chives on top before serving. And there you have it—a dish that brings all the comfort of a classic mac and cheese, with a steakhouse twist. Enjoy!
Steakhouse Mac and Cheese Substitutions & Variations
While I adore the classic flavors of Steakhouse Bacon Mac and Cheese, there are plenty of ways to switch things up and make it your own.
For a twist, try swapping out elbow macaroni for cavatappi or shells. You can also experiment with different cheeses like Gruyère or pepper jack for added flavor.
If you’re a veggie lover, toss in some sautéed mushrooms or spinach. For a smoky kick, add some smoked gouda.
And if you want to skip the bacon, crispy prosciutto or even a plant-based bacon can work wonders.
Get creative, and enjoy your personalized mac and cheese!
Additional Tips & Notes
To guarantee your Steakhouse Bacon Mac and Cheese turns out perfectly every time, I recommend paying attention to the cooking times for both the pasta and the cheese sauce.
Make sure to rinse the macaroni after cooking; this prevents sticking. When melting the cheese, stir continuously to achieve a creamy texture without lumps.
For an extra kick, consider adding a pinch of cayenne pepper or some sautéed garlic. If you want a crispy topping, broil it for a minute or two at the end, but watch closely to avoid burning.
Finally, enjoy experimenting with different cheeses for unique flavors!