Q&a: Kincaid’s Mac N’ Cheese with Bacon Recipe?
Question from ellen7: Kincaid’s Mac n’ Cheese with Bacon recipe?
I have been searching online DESPERATELY looking for Kincaid’s Restaurant Mac and Cheese with Bacon recipe. Does anyone happen to have/know of a copycat recipe? Thank you!
Answer by Zoë Washburne
Add the cheese and bacon to the macaroni. Stir.
Answer by Sugar Pie
Never heard of Kincaid’s, but these recipes are generous w/ the bacon. So generous, it’s enough to make me remember how bacon-y they really are. Until you find the copycat recipe, maybe one of these will do.
BEST EVER MAC & CHEESE
1 head of garlic, roasted (or 3 Tbsp jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
½ pound sliced Applewood smoked bacon
1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
½ cup grated Parmigiano Reggiano cheese
8 tablespoons butter
¼ cup minced shallots
½ cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
½ teaspoon pepper
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
1. Preheat oven to 350°.
2. To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.
3. Cook pasta according to package directions.
4. Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.
5. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
6. Preheat oven to 375°.
7. Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.
8. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.
9. Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
10. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!
–Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
Grown-Up Macaroni & Cheese
4 oz thick-sliced bacon
2 cups elbow macaroni or cavatappi
1½ cups milk
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
4 oz Gruyere cheese, grated
3 oz extra-sharp Cheddar, grated
2 oz blue cheese, such as Roquefort, crumbled
¼ tsp freshly ground black pepper
2 slices white sandwich bread, crusts removed
2 Tbsp. freshly chopped basil leaves
Preheat the oven to 400ºF. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Answer by 757z Finest White Choc
* 16 oz. elbow macaroni
* 8 slices center-cut bacon
* 1 small onion, diced
* 2 cloves garlic, minced
* 4 Tbsp. butter
* 5 Tbsp. all-purpose flour
* 2 cups half and half
* 2 cups whole milk
* 1 cup shredded gruyere cheese
* 1 cup shredded cheddar cheese
* 1 cup shredded fontina cheese
* 1/2 cup shredded Parmesan cheese
* 1/2 cup french fried onions
1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
2. Prepare macaroni according to package directions for “al dente.” Drain.
3. In a large, heavy saucepan, fry bacon until crisp. Remove to paper towels to drain.
4. Add onions and garlic to bacon drippings. Saute until soft, 3-5 minutes.
5. Add butter to saucepan. Whisk in flour. Cook, whisking constantly, 1-2 minutes.
6. Add half and half and milk, and cook until thickened, stirring occasionally.
7. Stir in gruyere, cheddar and fontina cheeses. Remove from heat when cheese melts completely. Toss cheese sauce with pasta. Crumble in bacon. Toss.
8. Transfer to prepared baking dish. Sprinkle Parmesan cheese and fried onions over top. Bake, uncovered, 15-20 minutes until top is golden.
Answer by Jeff
im not sure if this is right but its AMAZING go to the store pick out your taste of chesses no cheder melt them down and pore in already cooked noodel elbows with the bakon after that place into a caserol dish and put bread cumming on top if you want some spice add greanchile
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In: Bacon Recipes · Tagged with: bacon, cheese, Kincaid's, recipe