I love mac and cheese and have come up with many of my own versions to take it to the next level. From bacon and onion, to jalapenos and seven kinds of cheese to a low carb version using cauliflower instead of pasta I can’t get enough of my mac and cheese. However, when I came across the idea to combine the boozy notes of whiskey with sweet bacon and cheese, I was intrigued to see just how the two flavors came together. The answer? Yummily! It’s not like there’s a gallon of whiskey added. There’s just enough to add subtle flavors as the perfect compliment for this all-time favorite.
Not Your Mama’s Mac And Cheese
The addition of Jack Daniels isn’t your everyday mac and cheese. While the whiskey alone might seem a little odd, this recipe adds a sweet and crispy brown sugar, hot pepper bacon to the mix. This creates unexpected hits of heat and spice that mellow out any danger of booziness. Despite its fancy ingredients, it can still be on the table in 30 minutes. It’s a great choice if you have unexpected guests or if you need to whip up something quick for a last-minute invite to a friend’s potluck dinner.
Side Dish With A Kick
At my house mac and cheese is a standalone meal, no side dishes required. However, if you need a side dish, this will do nicely. In fact, if you’re having a dinner party, serve this alongside a nice steak or chops and watch everyone gobble it down.
Ingredients
- 10 slices bacon
- ½ cup Jack Daniel’s Tennessee Whiskey
- 1 cup brown sugar
- 1 teaspoon cayenne pepper
- 1lb elbow macaroni
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 tablespoon Jack Daniel’s Tennessee Whiskey
- 2 cups of milk
- 3 cups sharp cheddar cheese
- 4 slices provolone cheese
- ½ teaspoon paprika
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400 degrees.
- Bring ½ cup of Jack Daniel’s to a boil and reduce heat to medium.
- Simmer the whiskey until reduced to about 2 tablespoons.
- Combine brown sugar and cayenne pepper on a plate.
- Dip bacon slices into the whiskey and then coat with the brown sugar mixture.
- Place on a lined baking sheet sprayed with non-stick cooking spray.
- Cook the bacon for 7 minutes, then flip and bake for 5 more making sure it doesn’t burn.
- Let cool and then chop on a chopping board coated in cooking spray.
- Cook macaroni until al dente in a pot of boiling water and drain.
- Meanwhile, melt the butter in a medium deep saucepan.
- Add the flour and whisk over medium-high heat.
- Whisk in 1 tablespoon of Jack Daniel’s.
- Whisk in 1 cup of milk until smooth and then add the remaining milk.
- Whisk frequently until the sauce thickens and becomes bubbly.
- Add the cheese and whisk until melted and smooth.
- Add paprika and salt and pepper to taste.
- Stir in the pasta and chopped bacon until evenly coated in sauce.
- Serve
I’m a big fan of a crusty top, so I always sprinkle bread crumbs, grated parmesan and butter on top and bake it until it’s bubbly and brown. It adds another 15 minutes or so but it’s worth the wait!
