Southern Style Bacon & Pimento Mac and Cheese
Southern Style Bacon & Pimento Mac and Cheese
Brie Thompson
8
20 minutes
80 minutes
I am a sucker for a pan of mac and cheese that comes out bubbly with a crunchy top, and this one delivers. Five cheeses, smoky bacon seasoned with Sweet Applewood Barbecue Rub and sweet pimentos make it a Southern style showstopper. Panko toasted in Maple-Wood Smoked Bacon Infused Olive Oil adds one more layer of smoky crunch. Bring it to the table and watch the spoons fly.
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Ingredients
- 6 Slices Bacon
- 3 Tbsp Sweet Applewood Barbecue Rub, divided
- 1 Pasta Rock, optional
- 1 lb Busiate
- 3 Eggs
- 1 cup Sharp Cheddar, shredded
- 12 oz Evaporated Milk
- 1 cup Mozzarella, shredded
- ½ cup Monterey Jack, shredded
- 4 oz Sliced Pimentos
- ¼ cup Medium Cheddar, shredded
- ½ cup White Cheddar, shredded
- 2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil
- 1 cup Panko Bread Crumbs
- Green Onions, sliced, to garnish
Directions
Preheat the oven to 400°F and line a baking sheet. Season the bacon with 1 Tbsp Sweet Applewood Barbecue Rub and bake for 10 minutes. Flip and bake until crispy, 10 to 15 minutes more. Drain on a paper towel and chop. Reserve 2 slices of the chopped bacon for topping and set the rest aside.
Reduce the oven temperature to 375°F.
In a large pot, bring 4 quarts of water to a full boil. Season with Pasta Rock, if using. Add the Busiate and cook according to package directions. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the pot, off the heat.
Whisk the eggs in a small bowl. Slowly drizzle in the reserved pasta water, whisking constantly, to temper the eggs. Set aside.
With the pot still off the heat, stir in the sharp cheddar, evaporated milk, and remaining 2 Tbsp Sweet Applewood Barbecue Rub until melted. Add the mozzarella, Monterey Jack, tempered eggs, pimentos, and remaining bacon.
Transfer the pasta mixture to a lightly greased 9 x 13 inch baking dish. Top with the medium cheddar and white cheddar.
In a skillet, heat 2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil over medium high heat. Add the panko and toast, stirring often, until golden, about 5 minutes.
Top the pasta with the toasted panko and cover with foil. Bake for 30 minutes. Uncover and bake until the cheese is bubbly, about 15 minutes.
Top with the reserved bacon. Garnish with green onions. Serve immediately.