Avocado and Bacon Mac and Cheese (Print version)

Creamy, smoky, and fresh - this mac and cheese combines crispy bacon and ripe avocado for a decadent twist on comfort food.

# What you 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 - Juice of 1/2 lemon

# Directions:

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

# Expert advice:

01 -
  • The avocado adds this incredible velvety richness that balances perfectly with the sharp cheddar
  • Bacon fat in the roux is the kind of restaurant secret that makes everything taste professional
  • It comes together in under 40 minutes but feels like something you'd order at a fancy gastropub
02 -
  • I once skipped reserving the bacon fat and the sauce just tasted sad and flat never make that mistake
  • The avocado goes in last and stays in only briefly, or you'll end up with weirdly warm mashed potato texture
  • Lemon juice is not optional here it's the only thing keeping your avocado bright and fresh in all that heat
03 -
  • Grate your own cheese from blocks pre shredded refuses to melt smoothly
  • Room temperature milk prevents the sauce from breaking and becoming grainy

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