Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Bacon asparagus mac and cheese
You'll need belly bacon for this pasta dish. Try to get unsweetened bacon for best results.
Monterey Jack and sharp cheddar were combined here. You may substitute your preferred cheese or cheeses.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
180
grams
macaroni
or your preferred pasta shape
salt
300
grams
belly bacon
cut into one-inch pieces
300
grams
asparagus
trimmed and cut into two-inch lengths
pepper
2
tablespoons
butter
1 ½
tablespoons
chopped garlic
1 ½
teaspoons
lemon pepper seasoning
or to taste
300
grams
shredded cheese
Instructions
Boil about eight cups of water with a teaspoon of salt in a pan.
Dump in the pasta and cook until al dente.
Save a cup of pasta water, drain the pasta and set aside.
Wipe the pan dry and set on the stove over medium heat.
Spread the bacon on the bottom of the pan and leave until the undersides are starting to brown and a little rendered fat is visible.
Toss the bacon and continue cooking until browned enough to your liking.
Scoop out the bacon and set aside.
Spread the asparagus in the bacon fat and sprinkle with a little salt and pepper.
Cook until done but still a bit crisp, scoop out and set aside.
Melt the butter in the pan.
Spread the chopped garlic in the hot butter and cook, stirring after the first half minute, until lightly browned.
Add the cooked pasta to the garlic, sprinkle in the lemon pepper seasoning and toss to coat each noodle with the combined bacon fat and butter.
Add the bacon and asparagus to the macaroni and toss to distribute.
Toss in the shredded cheese.
Drizzle in pasta water, a few tablespoons at a time, to give the cheese enough liquid to melt in.
Cook, stirring gently, until the cheese is melted and has formed light creamy sauce.
Taste, adjust the seasonings, if needed, and serve.