Avocado and Bacon Mac (Printable)
Creamy cheese sauce meets crispy bacon and buttery avocado in this indulgent mac and cheese.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp ground black pepper
10 - 1/2 tsp salt
→ Add-ins
11 - 6 slices bacon, chopped
12 - 2 ripe avocados, diced
13 - 2 tbsp fresh chives, finely chopped
14 - Juice of 1/2 lemon
# Steps:
01 - Cook the macaroni according to package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat, discarding the rest.
03 - In a large saucepan, melt butter with reserved bacon fat over medium heat. Add flour and cook, whisking constantly, for 1 minute.
04 - Gradually whisk in the milk until smooth. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
05 - Add cheddar and Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
06 - Add the cooked macaroni and half the bacon to the sauce, stirring to coat evenly.
07 - Gently fold in the diced avocado and lemon juice.
08 - Serve immediately, topped with the remaining bacon and fresh chives if desired.
# Expert Advice:
01 -
- The way crispy bacon brings this savory crunch that cuts through all that creamy cheese sauce is something you did not know you needed until now
- Avocado might sound strange in mac and cheese but trust me, it adds this incredible velvety texture and fresh buttery notes that balance the rich sauce perfectly
- It comes together in about 40 minutes but tastes like something you spent all Sunday afternoon working on
02 -
- Do not even think about adding the avocado until you are ready to serve because it will turn brown and nobody wants to eat mac and cheese that looks sad
- The sauce thickens as it sits so if it looks too thick, splash in a little extra milk until you get that perfect pourable consistency
- Room temperature ingredients actually do make a difference here, especially the milk, because it prevents the cheese from seizing up when you add it
03 -
- Grate your own cheese because the pre-shredded stuff is coated in cellulose that keeps it from melting into that silky smooth sauce you are after
- Temper your milk by warming it slightly in the microwave before adding it to the roux, which prevents that panicked moment when everything starts lumping up on you