Crowd Pleasers

Creamy Four Cheese Mac with Bacon

This extra creamy recipe incorporates sharp cheddar, colby jack, mozzarella and parmesan. The noodles are cooked in chicken broth for extra flavor.

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Servings: 10

Ingredients

  • 1 pound medium shell pasta
  • 4 cups low sodium chicken broth
  • 1 pound bacon, cooked
  • 5 tablespoons butter
  • 2 tablespoons onion, minced
  • 2 cloves garlic, finely chopped
  • 1/3 cup flour
  • 2 cups heavy cream
  • 8 ounces Wisconsin cream cheese, cut into cubes
  • 1 teaspoon Montreal chicken seasoning
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby jack cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin provolone cheese, shredded
  •   Salt and black pepper to taste

Directions

Preheat oven to 350°F.

In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta. Pour pasta into buttered 9x13-inch baking dish. Crumble bacon over pasta.

While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt 5 tablespoons butter over medium heat. Add onion and garlic and cook 1-2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in heavy cream and stir constantly until thickened. Add cream cheese and Montreal chicken seasoning. Stir for 2 minutes until cream cheese melts down. Slowly add in 3 cups of reserved chicken broth.

Lower heat and continue stirring. Add shredded cheese 1 cup at a time. Keep stirring until sauce is smooth. Pour cheese sauce over pasta and bacon. Gently mix sauce so all pasta is covered.

Bake 20-30 minutes until the sauce is bubbly.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.