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Gluten-Free Bacon Macaroni and Cheese


Gluten-Free Bacon Mac and Cheese

This mac and cheese is sure to please (if you'll pardon the pun).  Hearty bacon enriches this gluten-free take on a much-loved cheesy noodle dish for a dinner that is comforting and timeless.  


Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat


  • 1/2 Pound gluten-free pasta
  • 5 slices bacon, cut into 1/2-inch pieces
  • 1 large shallot, chopped medium
  • 3 large eggs
  • One 12-ounce can of evaporated milk
  • 1/4 Teaspoon cayenne pepper
  • 1/8 Teaspoon ground nutmeg
  • 1 Teaspoon kosher salt
  • 1 1/2 Cup grated sharp cheese
  • 1/2 Cup grated Monterey Jack
  • 1/2 Cup grated parmesan


Preheat the oven to 475 degrees. 

In a large pot of salted boiling water, cook the pasta for only 6 minutes, to be sure to keep it undercooked.  Drain the pasta.

Heat a small skillet over medium heat and cook the bacon until the fat is rendered and the meat is crisp. When the bacon is cooked, drain it on a paper towel.  Pour out all but 2 tablespoons of the bacon grease from the pan.  

Place the chopped shallot in the pan and sauté at medium heat until they reach a deep brown; this should take about 10 to 15 minutes.  Transfer the shallots, bacon, and pasta to a medium bowl and stir to combine.

In a large bowl whisk together the eggs and evaporated milk.  Add the cayenne, nutmeg, salt, and cheeses. Stir to combine the ingredients. Add the par-boiled pasta to the spiced mixture and stir well.  Transfer the bowl’s contents to an 8-inch square pan or 2-quart gratin dish.  Even out the mixture and bake for 12 minutes until it is golden brown and bubbling.  Let it sit for 10 minutes before serving.