Jack Daniel's Mac and Cheese with Bacon
Description
Make this mac and cheese with a few unexpected twists-bacon and Jack Daniel's whiskey! It isn't your mama's mac and cheese!
Ingredients
10 slices bacon
½ c. Jack Daniel’s Tennessee Whiskey
1 c. brown sugar
1 teaspoon cayenne pepper
1 lb. elbow macaroni
3 T. unsalted butter
1/3 c. all-purpose flour
1 T. Jack Daniel’s Tennessee Whiskey
2 c. milk
3 c. sharp Cheddar cheese
4 slices Provolone cheese
½ t, paprika
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Preheat oven to 400 degrees.
In a small sauce pan, bring ½ cup Jack Daniel’s to a boil over high-heat. Reduce heat to medium; simmer until whiskey has been reduced to about 2 tablespoons. Remove from heat.
On a plate or platter, combine brown sugar and cayenne pepper. Dip bacon slices, first into the Jack Daniel’s, and press both sides into the brown sugar mixture to coat. Place onto the baking sheet.
Place in the oven and bake 7 minutes, then flip and bake for 5 minutes (keep an eye on the bacon to make sure it doesn’t burn). Remove bacon from the baking sheet; place onto a plate coated with non-stick cooking spray. Chop bacon and set aside.
Bring a large pot of water to a boil. Add macaroni; cook until ad dente. Drain and set aside.
While pasta is cooking, melt butter in a medium deep sauce pan over medium-high heat. Add the flour; whisk to combine. Add 1 tablespoon Jack Daniel’s; whisk into mixture. Whisk in 1 cup milk until combined. Add remaining milk; whisk frequently until sauce thickens and begins to bubble. Add Cheddar and Provolone cheese;c whisk until cheeses melt and the sauce is smooth. Add paprika, salt and pepper to taste.
Pour sauce over the macaroni, mix well, and stir in chopped bacon.
Makes 6 servings