Avocado and Bacon Mac and Cheese (Printable)
Creamy elbow macaroni tossed in a sharp cheddar-Parmesan sauce with smoky bacon and fresh avocado for the ultimate comfort bowl.
# What You 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
# How-To 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.
# Helpful Tips:
01 -
- The way the cool, creamy avocado plays against that blanket of warm cheese sauce creates this incredible temperature contrast nobody expects.
- Reserving that tablespoon of bacon fat to cook the roux in is the kind of restaurant trick that makes people ask whats your secret.
02 -
- The avocado will soften slightly from the heat of the pasta, and that is exactly what you want, but do not overmix or it will break down completely.
- If you need to reheat leftovers, do it gently and low, maybe splash in a tiny bit of milk to bring that sauce back to life.
03 -
- Room temperature milk incorporates more smoothly into the roux, so pull it out of the fridge while you prep everything else.
- That splash of lemon juice on the avocado is not just for color, it adds a bright note that keeps each bite from feeling too heavy.