Is there anything more comforting than a bowl of macaroni and cheese? It’s like a warm hug on a cold day, right?
Now, imagine that classic comfort mingling with the smoky allure of bacon and the tangy punch of feta. That’s what you get with this Creamy Bacon Feta Macaroni and Cheese.
I stumbled upon this delightful concoction one rainy afternoon, while dreaming of summer barbecues and cozy Sunday dinners all at once. It’s a dish that doesn’t just fill your belly but dances a little jig on your taste buds—like a surprise party you didn’t know you needed.
The creaminess of the cheese mingles with the crispy, salty bacon bits, and just when you think you know what to expect, a burst of feta adds a whole new layer of flavor. It’s like when you discover your favorite song has an extra verse; just when you thought it couldn’t get any better, it does.
So grab your apron and get ready to make a little kitchen magic!
Steps
- Cook the elbow macaroni according to the instructions on the package, drain it well, and set it aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about one minute.
- Gradually pour in the milk while whisking vigorously to combine the ingredients. Bring the mixture to a gentle boil, stirring constantly, then reduce the heat and simmer for about two minutes until it thickens.
- Stir in 2/3 cup of the crumbled Feta Cheese and all of the shredded Provolone Cheese into the milk mixture. Cook over low heat, stirring until the Provolone has melted, while the Feta will not fully melt.
- Season the cheese sauce with salt and freshly ground black pepper to taste. Add the cooked pasta to the sauce and toss to coat.
- Mix in 3/4 of the diced, cooked bacon with the pasta and cheese sauce. Transfer the mixture into a buttered 11 x 7-inch baking dish.
- Evenly sprinkle the remaining crumbled Feta Cheese and diced bacon on top. Position the oven rack three levels below the broiler and set the oven to broil on high.
- Broil the macaroni and cheese until the Feta Cheese on top is golden brown, which should take about 1 to 3 minutes. Watch closely to prevent burning. Serve immediately.
Ingredients
- 3 cups (12 ounces) dry elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups milk (preferably 2%)
- 1 1/3 cups (8 ounces) Wisconsin Feta Cheese, crumbled and divided
- 1 1/2 cups (6 ounces) Wisconsin Provolone Cheese, shredded
- Salt and freshly ground black pepper, to taste
- 8 slices bacon, fried, diced, and divided
FAQ
- Can I substitute the cheese types in this recipe?
- Yes, you can swap Wisconsin Provolone Cheese for another semi-hard cheese like Swiss or Gruyere, but Provolone is recommended for its mildness, which complements the tangy Feta perfectly.
- What herbs can I add to enhance the flavor?
- While the recipe is designed to highlight the cheese flavors, you can add herbs like fresh dill or basil if desired, as they pair well with Feta Cheese.
- How can I ensure the Feta Cheese doesn’t burn while broiling?
- Place the oven rack three levels below the broiler and keep a close watch while broiling the dish for 1 to 3 minutes, or until the Feta turns golden brown.
- What type of milk should I use for this recipe?
- The recipe suggests using 2% milk, but you can experiment with different milk types based on your preference, keeping in mind it may affect the creaminess.
- How can I make this recipe ahead of time?
- You can prepare the pasta and cheese sauce in advance, then combine them and store in the fridge. When ready to serve, add the bacon and Feta topping before broiling.
Tips
- Consider substituting Wisconsin Provolone Cheese with another semi-hard cheese like Swiss or Gruyere if you prefer, but keep in mind that Provolone offers a mild flavor that complements the tanginess of Feta Cheese well.
- For a fresh twist, add herbs such as dill or basil, which pair wonderfully with Feta Cheese, although the recipe is designed to let the cheese flavors stand out on their own.
- When broiling the dish, keep a close eye on it to ensure the Feta Cheese gets a golden brown color without burning, as it can happen quickly under the high heat.
- Use a 2% milk for the sauce to balance creaminess and richness without making it too heavy.
Equipment
- Medium Saucepan
- Whisk
- 11 x 7-inch Baking Dish
