Bacon…Feta…mac. Say what? Yes, that’s right. Bacon plus Wisconsin Feta Cheese combine to create this indulgent and intensely delicious macaroni and cheese. Cheddar macaroni and cheese is sort of becoming a thing of the past for me. With such a wide variety of cheeses to choose from, how can I stick to the traditional?
I considered adding some fresh herbs to this pasta, but I decided to skip it because I really wanted the flavors of the cheese to shine. If you absolutely can’t resist adding something, I’d recommend fresh dill or fresh basil, two of my favorites which pair perfectly with Feta Cheese. If you wanted, you could also substitute the Wisconsin Provolone Cheese with a Wisconsin semi-hard cheese of your choice such as Swiss or Gruyere, but in my opinion Provolone is the perfect fit for this dish. I chose it because I wanted a milder cheese to pair with the tang of the Feta Cheese. I can nearly guarantee this flavorful twist on macaroni and cheese will become an instant hit in your home just as it has in mine. Enjoy!
Also, if you are a mac and cheese lover I’d recommend checking out the 4th Annual 30 Days 30 Ways with Macaroni and Cheese. Yum!
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
Directions
- Cook pasta according to package directions; drain well; set aside.
- Meanwhile, in medium saucepan, melt butter, whisk in flour and cook, stirring constantly, 1 minute. While whisking vigorously, slowly pour in milk and whisk until well combined. Bring mixture to gentle boil, stirring constantly. Reduce heat to low and simmer about 2 minutes, stirring frequently, until thickened.
- Add 2/3 cup Feta Cheese and Provolone Cheese to milk mixture; cook over low heat, stirring constantly until Provolone has melted (Feta won't fully melt). Season mixture with salt and pepper to taste.
- Add drained pasta to sauce mixture and toss to coat; add 3/4 of diced bacon and toss. Pour mixture into buttered 11 x 7-inch baking dish. Sprinkle top evenly with remaining diced bacon and Feta Cheese. Move oven rack three racks below broiler and set oven to broil on high, cook macaroni under hot broiler until Feta Cheese is golden brown, 1 - 3 minutes, watching closely so it doesn't burn. Serve warm.
- Recipe Source: Cooking Classy
Rachel @ Bakerita: Oh my goodness! This sounds so decadent and delicious…I want to take a bite! February 8, 2013 at 2:40pm
Anthony: Simple yet delicious! February 9, 2013 at 5:12am
angela @ another bite please: you had me at Wisconsin ;-) my hubby loves loves loves feta…and of course bacon so he would be falling over for this meal. February 12, 2013 at 6:27am
Steve: This is seriously one of my favorite meals of all time. You are a genius! February 16, 2013 at 12:23am
Jaclyn: Thanks Steve =)! February 16, 2013 at 1:04am
Nina: I made this yesterday but substituted the bacon for turkey, (because I don’t eat pork), and it was absolutely amazing! Broiling the top was the perfect touch. I’ll definitely be making this again in the future :) February 18, 2013 at 12:33pm
Jaclyn: Nina – I’m so glad you enjoyed this mac! Thanks so much for your comment! February 18, 2013 at 10:06pm
Friday Favorites | Just a Spoonful of Sugar: [...] Pasta: Bacon Feta Macaroni and Cheese. Kraft Mac & Cheese has NOTHING on this recipe. Absolutely [...] February 22, 2013 at 6:12pm
Zach: Thanks for the recipe. A nice quick dinner option. I substituted pancetta for bacon because I was trying to use some up and the little pieces seemed perfect.
Would make this again. February 23, 2013 at 5:05pm
Jaclyn: So glad you enjoyed the recipe Zach, pancetta sounds like a delicious option too. Thanks for your comment! February 23, 2013 at 10:53pm
ashly: this looked so good, and i was so excited to try this. i made everything exactly how it called for, but it was just too cheesy for me :S March 13, 2013 at 3:36pm
Kim: My boyfriend is going to die when he tries this! Thanks :) March 13, 2013 at 6:39pm
Jaclyn: You’re very welcome Kim! Thanks for the thanks =)!! March 14, 2013 at 4:02pm
Jaclyn: You’re very welcome Kim! March 14, 2013 at 4:09pm
Valerie: Jaclyn,
I made this last night and it is really a grown up version of Mac n Cheese. I used sliced provolone because that is all I could find but it all melts the same…right. It was simple and packed with flavor. This dish was perfect with pork steaks and a big fresh salad. Thank you for sharing. April 16, 2013 at 12:31pm
Jaclyn: You’re very welcome, so glad you enjoyed! April 18, 2013 at 5:57pm
Camilla: Made this tonight, the whole family loved it!!!! Just wondering at what, if any this can be frozen? I’m the non-cook who follows your blog. April 17, 2013 at 12:47pm
Jaclyn: I don’t really like the way mac and cheese freezes because when it’s reheated it tends to separate. You could always try it out though and see how you like it :). April 18, 2013 at 6:03pm