Round two of my mac and cheese doubleheader! This stovetop mac and cheese is super creamy, cheesy, and full of bacon! It is a quick and simple idea for lunch or dinner.
This mac and cheese is good. Really good. As a mix up from the mac and cheese I posted earlier this week, which if you need a reminder was my Creamy Baked Mac and Cheese, I used a different blend of cheeses, swapped in some Greek yogurt for milk, and added delicious crumbles of bacon to the top.
The Greek yogurt is one of the most interesting components of this mac and cheese. Greek yogurt has NO FAT, unlike it’s milk counterpart. It makes the mac and cheese extra creamy and smooth without adding many calories. For this mac and cheese I also used a “Mac and Cheese” cheese blend which I found at the supermarket. This blend combines the traditional cheddar, with american cheese and swiss cheese.
If you can’t find this blend, you can sub in 1 part swiss, and two parts american to three parts cheddar. (If that makes sense). Finally, the creme de la creme of this recipe- bacon. Who doesn’t love bacon? Whenever I make breakfast I am way too tempted to eat entirely too much of it. The saltiness and crispiness of the bacon pairs perfectly with the creaminess of the mac and cheese.
Now after testing macaroni and cheese recipes all week, I’m definitely going to need a few more vegetables and Greek Salads (and exercise). But, in the process I have learned quite a few things I never knew about mac and cheese. One, the sauce needs to be thick. And I mean thick. Second, use two parts cheese to one part milk. My first few trials failed miserably because I was including WAY too much milk. Whenever you see a recipe with the portions reversed, run! While the milk is necessary to make a sauce, the cheese needs to be the standout of this dish. You want to taste ooey gooey cheese, not a bunch of warm milk noodles. Seriously, it’s important!
So now I leave it to you food enthusiasts. Which mac and cheese do you prefer? Is it my Creamy Baked Mac and Cheese or is it this Bacon Stovetop Mac and Cheese? Comment, tweet me, pin it, or shout it from the mountain top to let me know which you prefer!
Which is your favorite?
Bacon Stovetop Mac and Cheese
Prep time 25 minutes, Serves 2
- 8 oz fun shaped pasta (1/2 a box)
- 3 slices of bacon
- 2 tbs flour
- 2 tbs unsalted butter
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 1 and 1/2 cup Mac and Cheese blend shredded cheese
- 1/2 tsp pepper
- 3/4 tsp salt
- Cook pasta according to box instructions. Set aside.
- Meanwhile, cook bacon slices in a skillet. Once brown and crispy, remove from pan and rest on paper towels to drain excess fat. Crumble bacon into small pieces.
- In a large pot, melt butter over medium low heat. Add in flour and stir mixture, whisking constantly for 1 to 2 minutes.
- Add in greek yogurt and milk. Whisk until smooth and heated through.
- Add cheese mixture and salt and pepper to the pot. Stir well until cheese has fully melted.
- Once cheese is fully incorporated and sauce is hot, add in reserved noodles. Stir gently so all noodles are covered in cheese.
- Place mac and cheese in serving dish and top with crumbled bacon.
Note: If reheating this mac and cheese, add in small quantities of milk until mac and cheese forms a creamy texture once again.