Avocado and Bacon Mac and Cheese (Print Version)

Creamy mac and cheese topped with crispy bacon and fresh avocado for the ultimate comfort dish.

# 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 - 1/2 lemon, juiced

# Steps:

01 - Cook macaroni according to package directions until al dente. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, cook chopped bacon until crispy, approximately 6–8 minutes. Remove with slotted spoon and drain on paper towels. Reserve 1 tablespoon bacon fat.
03 - In a large saucepan over medium heat, melt butter combined with reserved bacon fat. Whisk in flour and cook constantly for 1 minute to form a roux.
04 - Gradually whisk in milk until smooth. Bring to a simmer and cook 2–3 minutes until slightly thickened. Add cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until cheese melts completely.
05 - Add cooked macaroni and half the bacon to the cheese sauce. Stir thoroughly to coat pasta evenly.
06 - Gently fold in diced avocado and lemon juice. Serve immediately topped with remaining bacon and fresh chives.

# Expert Tips:

01 -
  • The smoky bacon creates this incredible depth that balances the creaminess perfectly
  • Avocado adds nutrients while making each bite impossibly smooth and luxurious
  • Ready in under 45 minutes but tastes like it came from a fancy comfort food restaurant
02 -
  • Add the avocado at the very last minute or it will start to brown and get mushy in the heat
  • Reserving that tablespoon of bacon fat is the secret ingredient that makes people ask what's different about your recipe
  • The sauce will seem too thick at first but the avocado and pasta release some moisture to create the perfect consistency
03 -
  • Grate your cheese from blocks, pre-shredded cheese contains anti-caking agents that prevent silky smooth melting
  • Warm your milk slightly before adding it to the roux, this prevents lumps and speeds up thickening
  • Don't overcook the pasta since it will continue cooking when mixed with the hot sauce

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