Ingredients:

  • 6 oz (170 g) Diced Thick-cut Smoked Bacon
  • 1/2 cup (80 g) Finely diced Yellow Onion
  • 1 tablespoon (15 ml) Chopped Fresh Sage Leaves
  • 2 cloves Garlic, Minced
  • 6 tablespoons (85 g) Unsalted Butter, divided
  • 6 tablespoons (45 g) All-Purpose Flour
  • 4 cups (950 ml) Warm Whole Milk
  • 1 cup (240 ml) Warm Chicken or Turkey Stock (Low Sodium)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Freshly ground Black Pepper
  • Salt, To taste
  • 1 pound (450 g) Elbow Macaroni or Medium Shells
  • 8 oz (225 g) Freshly grated Gruyère Cheese
  • 6 oz (170 g) Freshly grated Sharp White Cheddar Cheese
  • 4 oz (115 g) Freshly grated Smoked Gouda Cheese
  • 1 cup (50 g) Panko Breadcrumbs
  • 2 tablespoons Melted Unsalted Butter (for topping)
  • 1 tablespoon Chopped Fresh Parsley (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook pasta according to package directions until al dente (about 1 minute less than recommended). Drain and set aside.
  2. Cook diced bacon in a large Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon, reserving about 2 tablespoons of the fat in the pot. Set crispy bacon aside.
  3. Add 2 tablespoons of the reserved butter to the bacon fat. Sauté the onion until softened (about 5 minutes). Add sage and garlic; cook for 1 minute until fragrant. Remove aromatics and set aside with the bacon.
  4. Add the remaining 4 tablespoons of butter to the pot. Once melted, whisk in the flour constantly for 2 minutes to cook out the raw flour taste (creating the roux).
  5. Gradually whisk in the warm milk and stock until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes).
  6. Remove the pot from the heat. Whisk in the Dijon mustard, smoked paprika, salt, and pepper. Begin adding the grated cheeses in small handfuls, whisking until each addition is fully melted and smooth before adding the next.
  7. Stir the cooked pasta, the reserved crispy bacon, and the sautéed aromatics (onion, sage, garlic) into the cheese sauce until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish. In a small bowl, toss the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the mac and cheese.
  9. Bake for 30–35 minutes, or until the topping is deep golden brown and the sauce is bubbly around the edges.
  10. Let rest for 10 minutes before sprinkling with fresh parsley and serving.