Put away that Kraft mac and cheese box for this year’s Thanksgiving. Yeah put it down and don’t think about grabbing it again. This year, you are going to wow your guests with possibly the best bacon mac and cheese recipe ever. You are going to treat them to a chicharron and mariquita mac and cheese. Creamy, cheese, baconey and topped off with a chicharron and mariquita crust, baked to perfection. Trust me they are going to beg for the recipe. Now it’s up to you to decide whether you want to share the recipe with them or not.

How do you make Chicharon and Mariquita Bacon Mac and Cheese?

The base of this masterpiece is a roux. So, while your pasta is being made, heat a medium sauce pan over high heat. Once hot, add your diced bacon. Cook for about 5 minutes, until you notice that the bacon grease is accumulating in the pot. At this point, add your garlic and onions and cook for about three minutes. Your bacon should be nice and crispy. Once the bacon is done cooking, add in your flour and stir to combine. Cook until the flour becomes golden-brown. Gradually add your milk and heavy cream, whisking to prevent the flour from clumping. Whisk in your spices. Finally, add all your cheeses and whisk until nice and smooth. Keep whisking until it becomes thick. Once your pasta is done, drain the water and add your cheese mixture. Once combined, place the macaroni and cheese into an oven safe dish. Crush the chicharron and mariquita chips in a ziplock bag, mix in about half a cup of parmesan cheese, and generously cover the top of the mac and cheese. Place the dish in the broiler for about 3-5 minutes, until the top is golden brown.

I hope you guys enjoy this recipe and let me know what you think in the comments below!

Chicharron and Mariquita Bacon Mac and Cheese

Bacon mac and cheese with a chicharron and mariquita crust!

5 from 1 vote

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Servings: people

Ingredients

1 box of macaroni
½ cup of onions diced
2 cloves of garlic diced
6 strips of bacon diced
1/3 cup of flour
4 cups of whole milk
1 cup of heavy cream
1 tsp of salt
1 tsp of onion powder
1 tsp of garlic powder
½ tsp of salt
2 cups of sharp cheddar shredded
1 cup of parmesan divided
¾ cup of gouda shredded
¾ cup of gruyere shredded
1 cup of plantain (mariquita) chips crushed
1 cup of chicharrones crushed

Instructions

Place a pot of water to boil and cook the macaroni as directed by the box to al dente
While your pasta is being made, heat a medium sauce pan over high heat. Once hot, add your bacon. Cook for about 5 minutes, until you notice that the bacon grease is accumulating in the pot. At this point, add your garlic and onions and cook for about three minutes.
Once your bacon is crispy and the onions and garlic are cooked, add in your flour and stir to combine. Cook until the flour becomes golden-brown. About one to two minutes.
Gradually, whisk in your milk and heavy cream. Continuously whisk to prevent the flour from clumping.
Next, whisk in your spices.
Finally, add the 2 cups of sharp cheddar, ¾ cup of gouda, ¾ cup of gruyere and ½ cup of parmesan. Whisk until the sauce becomes smooth and thick.
Once your pasta is done, drain the water and add your cheese mixture. Once combined, place the macaroni and cheese into an oven safe dish.
On the side, crush the chicharron and mariquita chips in a ziplock bag. Add the remaining half cup of parmesan cheese, and generously cover the top of the mac and cheese.
Place the dish in the broiler for about 3-5 minutes, until the top is golden brown.
Serve and enjoy!