Bacon mac and cheese

By Assistant Metro Editor

This is my first year living on my own, and the biggest thing I’ve had to get used to having a refrigerator and pantry that are not stocked with the ingredients I need to fulfill my random cravings. A few nights ago, I decided to get adventurous with macaroni and cheese and create a sauce using the few ingredients I had in my refrigerator.

My roommate made fajitas the night before, so we had sour cream and onions left over. I always stay stocked on cheese, because who doesn’t love cheese? Along with shredded sharp cheddar cheese, I also threw in Mexican cheese with jalapeño slices to give the sauce a little kick and decided to fry up some bacon, too. If non-vegetarians question my reason for adding the bacon, they need help.

The cooking process is simple but requires precise timing. I start by cooking the bacon and boiling the pasta because these steps take the longest. While the bacon is cooking, dice half an onion. Once the bacon is cooked, chop it into small pieces. Combine the bacon and onions in a bowl so they can be easily added to the cheese sauce later.

After the pasta is done boiling, drain the excess water and let it sit. Before making the cheese sauce, preheat the oven to 375 degrees. Combine the milk, cream cheese, butter and sour cream in a pot and let it simmer over medium heat. Stir the mixture until the chunks of cream cheese are melted. Once smooth, stir and add the onions and bacon.

Add the shredded cheese one package at a time, stirring until it is completely melted. The sauce should be thick, but if it looks too thick, add more milk. Do not add extra butter because it will make the sauce too greasy and hard to reheat.

Once the sauce is prepared, place the pasta into a 9-by–13-inch baking dish and pour the cheese sauce over the noodles, stirring to evenly coat them. Bake for 10 minutes.

Let the macaroni and cheese cool for five minutes before you serve it. If you are feeling adventurous, add diced jalapeños or two pinches of cayenne pepper for some kick.

To reheat, bake at 350 degrees for 15 minutes, or microwave for one minute and 30 seconds.


  • 1 16–ounce package fusilli or elbow pasta
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 8–ounce package cream cheese
  • 3 tablespoons sour cream
  • 8 ounces shredded sharp cheddar cheese
  • 8 ounces shredded Mexican blend cheese
  • 1/2 onion, diced
  • 1 16–ounce package maple-flavored bacon


  1. Preheat oven to 375 degrees. Boil the pasta, drain and let sit.
  2. Fry bacon until crispy. Chop into small pieces.
  3. Combine milk, butter and cream cheese in a pot over medium heat. Stir as it melts.
  4. Stir in bacon and onion.
  5. Stir in both packages of shredded cheese.
  6. Place pasta in 9-by-13-inch pan and pour sauce on top, stirring to coat the pasta evenly.
  7. Bake for 10 minutes. Let cool for five minutes and serve.