Nickel Allergy Friendly Macaroni and Cheese Bake with Bacon

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Macaroni and Cheese Bake with Bacon

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pasta

1 lb elbow macaroni
Pastificio G. Di Martino Pasta Elbows Macaroni Gefen Elbow Noodles - 9 Oz
See all
1 tbsp kosher salt

For the bacon

8 oz thick-cut bacon, cut into ½-inch pieces

For the sauce

4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp dry mustard
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp kosher salt
3 cups sharp cheddar cheese, shredded
1 cup gruyère cheese, shredded

For the topping

1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
¼ cup parmesan cheese, finely grated

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp kosher salt, and cook the elbow macaroni until just shy of al dente — about 1 minute less than the package directions, with a firm bite at the center. Drain in a colander and set aside.
2
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp and deep golden, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the skillet. Discard the bacon fat or reserve for another use.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!