This Cider Bacon Mac & Cheese with Caramelized Onions is made with cider-caramelized onions and crispy bacon mixed into a rich and creamy cider-spiked cheese sauce. Stir into cooked pasta, top with a sprinkling of seasoned breadcrumbs then finish in the oven until golden & crisp on top.
Recipe Highlights
- Cooking Method:
- Mostly made on the stove top, but finished in the oven.
- Onions caramelized in bacon fat:
- Use the rendered fat left in the pan after cooking the bacon to caramelize the onions to give them an extra smokey, savory flavor.
- Hard apple cider adds depth:
- Its sweet, fruity and acidic flavor adds a bit of contrast to the more rich, creamy and savory flavors.
- Gluten free breadcrumb topping:
- The crunchy, golden topping adds a welcome, crispy texture to the creamy mac and cheese beneath.
How to Make this Cider Bacon Mac & Cheese with Caramelized Onions in Bite-Sized Recipe Steps
Bacon: Add bacon to a cold pan then cook until crispy. Remove bacon to cool then chop, but leave the fat behind.
Onions: Add onions to the same pan and gently cook (about 45 minutes) until golden brown.
Bacon & cider: Add chopped bacon & cider to the onions. Cook until cider is gone then transfer to a plate/bowl.
Roux base: Wipe down the pan (if needed) then add butter & flour. Whisk & cook a couple minutes, then stir in the milk & cider.
Seasonings: Stir in the mustard, garlic powder and paprika until combined.
Cheese: Add the shredded cheese and stir until fully melted/combined.
Caramelized onions: Add the bacon & caramelized onion mixture to the cheese sauce.
Cooked pasta: Add cooked pasta. Toss together until fully mixed then smooth out.
Seasoned breadcrumbs: Top with an even layer or seasoned gluten free bread crumbs.
Bake: Bake until the cheese is bubbly and the breadcrumbs golden.
Tips & Things to Know
- Undercook the pasta before mixing it into the sauce.
- Boil your pasta about 2 minutes less than recommended for al dente as it will cook further in the oven.
- Grate your own cheese.
- Pre-shredded cheese usually contain anti-caking agents that make it harder for the cheese to melt and make for a grainy sauce.
- Whisk constantly while adding the milk & cider to avoid lumps.
- The roux will thicken and/or curdle once you add the liquids. As long as you add the milk/cider in a gradual stream while stirring, you should be able to whisk out the lumps eventually.
- Make ahead options:
- Fully assembled: Prepare and assemble the mac and cheese as instructed but don’t add the breadcrumbs. Cover tightly and refrigerate up to 2 days before baking. When you’re ready to bake, add the breadcrumbs and bake for 20-15 minutes.
- Prep the sauce early (creamiest results): Make the sauce then cool and store in an airtight container a couple of days early. When you’re ready, cook the pasta, top with breadcrumbs and bake.
Serving Ideas & Suggestions
As a main dish – This mac & cheese is rich and hearty enough to serve as a main paired with a salad or roasted veggies on the side.
- Tomato Arugula Salad – This salad comes together in minutes with super basic ingredients.
- Malfouf Salad (Lebanese Cabbage Slaw) – It’s light and crunchy with a bright & herby vinaigrette to balance out the rich pasta.
- Bacon & Brussels Sprout Salad – Fry up some extra bacon to make this Brussels sprouts salad. It’s lemony, garlicky, super delicious and not too heavy.
- Oven Roasted Asparagus or Roasted Tenderstem Broccoli – These roast quickly in about 15 minutes with little prep needed. You can pop them in the oven while cooling the mac & cheese.
As a side dish – This makes a great side to simple roast chicken dinners, fried chicken and pulled pork. It would also make a perfect addition to any holiday table and festive gatherings like Thanksgiving, Christmas, Easter, etc.
Enjoy!
Let me know if you try this cider caramelized onion & bacon mac & cheese recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Cider Mac & Cheese Working Title
Caramelized onions and crispy bacon mixed into a rich and creamy cider-spiked cheese sauce tossed into gluten free pasta, topped with seasoned breadcrumbs and finished in the oven.
Ingredients
Bacon & Onions
- 6-8 slices uncooked bacon
- 2 large white onions, sliced
- 1 cup hard apple cider, divided (240ml) - dry, not too sweet
Seasoned Breadcrumbs
- 1 cup gluten free breadcrumbs (80g)
- 2 tbsp olive oil or melted butter (30g)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
Cheese Sauce & Pasta
- 3 tbsp unsalted butter (42g)
- ¼ heaping cup gluten free all purpose flour (about 40g)
- 1 cup whole milk (240g)
- 2 tsp dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt + more to taste - omit/season to taste if using salted butter
- 3 cups grated sharp cheddar cheese (330g)
- 12 oz gluten free dry macaroni (340g)
Instructions
- Bacon: Add the bacon to a large, oven-safe skillet or pot in a single-layer then turn to a medium heat. Cook for about 8-10 minutes, flipping every so often until crispy. Remove from the pan (keep the fat in the pan) and set aside on a cutting board or plate for now.
- Caramelized onions: Add the sliced onions and 2 tbsp water to the pan. Cover with a fitted lid to trap the steam and cook for 5 minutes. Uncover and cook another 30-45 minutes or so over a medium-low heat, stirring often, until the onions have shrunk down into a soft, golden-brown mass of ribbons. Chop up the cooked bacon then add back to the onions along with ¼ cup cider. Cook another 5 minutes or so until the onions thicken into a jammy-consistency and no liquid remains. Transfer to a small bowl and set aside for now.
- Breadcrumbs (while the onions cook): Add the breadcrumbs and thyme to a small bowl. Drizzle 2 tbsp olive oil or melted butter over the top then toss together until combined. Set aside for later.
- Pasta & oven prep: Boil the pasta about 2 minutes less than recommended time listed on the package for al dente. Drain and set aside until needed. Preheat oven to 400°F (200°C).
- Roux: Return to the pan and add the butter over a medium heat. Once melted, whisk in the flour until smooth. Stir and cook a couple minutes.
- Sauce: Add 1 cup milk and the remaining ¾ cup cider in a slow, steady stream while whisking constantly. Stir in the mustard, garlic, paprika and salt until smooth.
- Add cheese: Reduce to a low heat and stir in the cheese until fully melted then stir in the caramelized onions. Add the cooked pasta and toss together until well combined.
- Assemble & Bake: Sprinkle the breadcrumbs evenly over the mac and cheese. Transfer to the oven and bake, uncovered, for 15 minutes. Serve warm and enjoy.
Notes
- Leftovers: Cool to room temperature then store in an airtight container and refrigerate up to 5 days or freeze up to 3 months. Stir in a splash of milk or cream when reheating to keep the mac and cheese from drying out. Reheat (covered) in the oven at 350°F (180°C) for 20-30 minutes if thawed or 60-90 minutes if frozen.
- If you don't have an oven-safe skillet to finish in the oven: prepare the mac & cheese as written up through step 7 then transfer the pasta to a greased 9x13 inch baking dish. Spread the breadcrumbs over the top and bake.
- Milk: For an extra rich & creamy sauce, you can use a high fat cream (like heavy cream, half-n-half, double cream, etc) in place of the regular milk.
- Cheese: You can easily swap some of the sharp cheddar for another good melting cheese such as Gruyère, Gouda, Monterey Jack or a combination of cheeses. I also recommend you grate your own cheese as pre-shredded cheese doesn't melt as easily.
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