Smoky Bacon Mac & Cheese
Matt Iseman is participating in the mac and cheese cook-off with this smoky recipe.


  • 1⁄2 pound dried elbow pasta
  • 1 pound sliced bacon
  • 2 cups of Mac Sauce
  • 1 cup grated smoked Cheddar Cheese
  • 1 cup grated jack cheese

Mac and Cheese Cook-Off - Home & Family


1) Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

2) Cook the bacon in a frying pan over high until crispy, about 8 mins. Remove extra grease by patting the strips with a paper towel, and then cut into bite- size pieces.

3) Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 mins. Add the bacon, stir, and combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 mins.

4) Spoon into bowls and serve hot

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