This was my first attempt at making homemade mac & cheese. Unfortunately I thought it turned out really gritty and was unimpressed. Mac & cheese is one of my favorite foods so I am determined to find the perfect recipe. Although this recipe was okay and I would suggest it to other people ( I made adjustments to the posted recipe to correct the flaws in the batch I made) I probably won’t make this again. It was a fun first attempt and a lot easier to make than I expected it to be.


  • 1 Box Elbow Pasta
  • 1 Pack Peppered Bacon (diced)
  • 2 C. Heavy Cream
  • 3 C. Sharp Cheddar Cheese (grated)
  • 2 C. Jack Cheese (grated)
  • 1 C. Parmesan Cheese (grated)
  • 1/4 C. Diced Yellow Onion
  • 2 T. Butter
  • 1 T. Flour
  • 2 t. Cayenne Pepper
  • 1 t. Paprika
  • 1 t. Black Pepper
  • 1 t. Garlic Salt
  • 2 T. Extra Virgin Olive Oil


  1. Cook pasta according to box directions and set aside.
  2. In a large skillet cook bacon then set aside on a paper towel lined plate to cool and drain access grease. Reserve 2 tablespoons of bacon grease.
  3. In a dutch oven heat olive oil butter and bacon grease over medium low heat.
  4. Add onions to dutch oven and cook until translucent (about 5 min).
  5. Whisk in flour and seasonings.
  6. Whisk in heavy cream and cheese one cup at a time. Make sure to stir cheese until melted and smooth before adding more.
  7. Season to taste if needed.
  8. Fold in pasta and bacon.