Jack Daniels Bourbon Mac and Cheese with Smoky Bacon
- Prep
- 5 min
- Cook
- 17 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
This indulgent mac and cheese combines the bold flavors of Jack Daniels bourbon with hickory smoked bacon and three melted cheeses. The bourbon adds depth while deglazing the bacon-infused pan, creating a rich, smoky sauce that coats tender elbow pasta. Perfect for entertaining or when you want to a classic comfort dish, this recipe delivers restaurant-quality results with its blend of sharp cheddar, smoked provolone, and nutty Asiago cheeses.
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Ingredients
- ½ teaspoon kosher salt, plus more for pasta water
- 8 ounces dry elbow pasta
- 12 ounces hickory smoked peppered bacon, uncooked
- 2 tablespoons unsalted butter
- ½ cup bourbon whiskey, preferably Jack Danielsapple juice1:1alcohol-free
reduces smokiness
- ½ cup chicken broth
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon New Mexico chili powder
- 1 tablespoon chili pepper paste
- ½ tablespoon Worcestershire sauce
- 2 cups milk
- 4 ounces sharp cheddar cheese, shredded
- 2 ounces smoked provolone cheese, shredded
- 2 ounces Asiago cheese, shredded
- croutons, for garnish(optional)
Method
20 steps- 1
Bring water to a boil in an 8-quart pot over high heat
- 2
Add salt and pasta to boiling water
- 3
Reduce heat to medium-high and cook uncovered for 10 minutes until al dente
- 4
Drain pasta and set aside
- 5
Warm a large 12-inch skillet over medium-high heat
- 6
Cut bacon into bite-size pieces directly into the skillet using kitchen shears
- 7
Cook bacon until crisp, stirring occasionally
- 8
Transfer cooked bacon to a bowl using a slotted spoon
- 9
Reserve 2 tablespoons of bacon drippings in pan and discard the rest
- 10
Wipe away grease from skillet sides to avoid flame ups
- 11
Add butter to reserved bacon drippings over medium heat
- 12
When butter melts, add flour and whisk to combine
- 13
Add spices, chili paste, Worcestershire, whiskey, and chicken broth
- 14
Whisk to combine and simmer for 3 minutes, whisking occasionally
- 15
Add milk and whisk to combine
- 16
Bring to a bubble and add all cheeses
- 17
Stir until cheese melts and sauce is smooth
- 18
Add cooked pasta and bacon to sauce and stir to combine
- 19
Cook for 5 minutes over medium heat until sauce thickens
- 20
Sprinkle with croutons if desired and serve
Tips
Reserve exactly 2 tablespoons of bacon drippings for the best flavor balance without making the sauce too greasy.
Wipe grease from skillet sides before adding alcohol to prevent dangerous flame-ups during cooking.
Let the roux simmer for the full 3 minutes to cook out the raw flour taste and develop proper thickening power.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
Can prepare sauce base without pasta up to 1 day ahead. Reheat and add freshly cooked pasta before serving.
Serve immediately while hot and creamy. Pairs well with a crisp salad or roasted vegetables.
Common Mistakes
Don't skip wiping grease from skillet sides to avoid dangerous alcohol flame-ups.
Don't rush the roux simmering time or the sauce may taste floury and won't thicken properly.
Substitutions
less complex flavor
FAQ
Can I make this without alcohol?
Yes, substitute apple juice or additional chicken broth for the bourbon. The dish will lose some smoky depth but remain delicious.
What if I don't have three different cheeses?
You can use 8 ounces of sharp cheddar alone, though you'll lose the complex flavor profile that makes this recipe special.
How long will leftovers keep?
Store refrigerated for up to 3 days. Reheat gently with milk to restore creaminess as the sauce thickens when cold.