SRC: Rebel Bacon Mac and Cheese


Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.

This months I was fortunate enough to get a really fun blog to explore, the Cookaholic Wife by Nicole. Nicole’s passion for cooking started around the age of 16 when she cooked something for the first time. Her first attempt turned into her now famous Nichole’s Famous Crab Dip.

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Later when Nicole was dating her now husband she would cook alot for him to stop him from eating fast food every time she came over. With time and confidence, she now prefers challenging recipes to push her boundaries. There were so many recipes for me to choose from on the blog. I was intrigued by all of the following: yummy Irish Car Bomb Cheesecake Bites, Nichole’s Famous Crab Dip, healthier Baked Churros, Pierogi and Kielbasa Bake, and a Shrimp and Asparagus Risotto.

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In the end the Bacon Lover’s Mac and Cheese won out. I had been craving a mac and cheese for a while so when I saw bacon added on top of it I was sold. But I calling mine the Rebel Bacon Mac and Cheese. Why?

Look at how many vegetables there are in the recipe. Each portion actually includes at least one vegetable portion. I actually did one modification to the recipe by adding half an onion as well. Aslo I went really of the beaten chart by choosing a bow tie pasta instea of the classic macaroni. I am such a rebel, ha ha. Join the revolution with me!

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Bacon Mac and Cheese

Recipe Type: Vegetables & Side Dishes
Cuisine: American
  • 1 1/2 cups pasta
  • 6-7 slices bacon
  • 1/2 cup onion, chopped
  • 8 oz. mushrooms, sliced (baby bella or button)
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 1/2 cups low-fat milk
  • 3/4 cup white cheddar cheese, shredded
  • 3/4 cup Monterey Jack cheese, grated
  • 3 cups spinach leaves, roughly chopped
  • 1/4 tsp. crushed red pepper flakes
  • cayenne pepper, salt and pepper to taste
  1. Preheat the oven to 400. Spray a 9×13 baking dish with non-stick cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook to al dente, according to package directions. Drain and set aside.
  3. In a skillet over medium-high heat cook the bacon until crispy. Transfer the bacon a plate and blot with a paper towel to absorb excess grease. Reserve two tablespoons of the bacon grease in a small bowl. Discard the rest, but leave the skillet just barely coated.
  4. Add the onions and mushrooms to the skillet and cook for 5-7 minutes. Remove the skillet from the heat and set aside.
  5. In a large saucepan, combine the bacon grease and butter over medium-high heat. Once the butter has melted, whisk in the flour and garlic and cook, stirring constantly until the mixture is lightly golden.
  6. Whisk in the milk. Remove the saucepan from the heat and stir in the cheddar and Gouda cheese with a wooden spoon until completely melted. Add the crushed red pepper flakes, cayenne pepper, salt and pepper.
  7. Crumble the bacon, reserving a bit for a garnish. Add the pasta, mushrooms, spinach and remaining bacon to the saucepan and stir until combined.
  8. Pour the mixture into the prepared baking dish, top with reserved bacon bits and bake for 20 minutes or until golden and bubbly. Let rest for a few minutes, then serve.

20 comments to SRC: Rebel Bacon Mac and Cheese

  • Cookaholic Wife

    Glad you liked it! :)

  • My all time favourite comfort food!

  • I’ve never made mac and cheese, and last ate it many many years ago. I like this version, will give it a try

  • I love bacon and pasta. I’m sure I’d love it in my mac and cheese too. Looks scrumptious!

  • That looks like delicious “grown up” mac and cheese…yum!

    I’d love for you to check out my SRC entry Lemon Almond Biscotti.


  • Ha ha…the whole month, as I hung on your blog, I was like ‘little does she know’ ;D There were so many things I wanted to make, but like I said in my post, I wanted to do a dessert, and once I saw the streusel cake, it was love. Funny and random story about how you got the recipe. That said, this Mac and Cheese is EVIL…good evil, so much so, I need to make it and pin it so I don’t forget to make it. Your photos are making me drool – seriously. Phenomenal choice!

  • Love homemade mac and cheese and that is a delicious version!

  • YUM! Oh my goodness, this sounds amazing. Great choice. I’m a fellow SRC member, group D

  • Liz

    Oh, gosh, you picked a winner! I think this is a dish my whole family would eat (at least the 3 of us living here at the moment :)). SO tempting!!!

  • Your version of this sounds fantastic! I like mac and cheese but find that there aren’t quite enough vegetables in it. But not with your version! 😀

  • Your mac and cheese look awesome Evelyne…I appreciate the bacon, mushroom and the spinach in it…I would take your version as to the classic one in a heart beat.
    Have a great week Evelyne!

  • This is a beautiful tweak on a classic dish! bacon sure makes a difference!

  • The Squishy Monster

    I could really find the comfort in this dish…has all the components that would make my mouth go yuuuuummmm!!

  • Senka

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  • I’ve had several friends say they’re craving Mac and Cheese. I’ll be sure and pass this along. Who doesn’t love bacon and cheese, right?

  • This looks like a great way to get veggie haters to eat veggies. Looks fantastic and delicious!

  • OMG- must bake. Everything is better with bacon!

  • Coming over from the SRC (group B), I’m pinning this recipe now. What a unique twist on an old classic. Love, love, love it.

  • Ohhh this looks so good. I get this craving for good mac and cheese once in a while. This sounds good, and I will probably make it this week! 😉

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