Jack Daniels Bourbon Mac and Cheese with Smoky Bacon
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.
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)
Instructions
- 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.