SOUTHERN STYLE BACON & PIMENTO MAC AND CHEESE
Sweet Applewood Barbecue Rub & Seasoning · Maple-Wood Smoked Bacon Infused Olive Oil · Pasta Rocks
Servings: 4
Prep Time: 15 mins | Cook Time: 75 mins
Get ready for the creamiest, cheesiest mac and cheese ever! With five different types of cheese, this dish is pure comfort. Savory bacon and sweet pimentos bring that southern flair, while the toasted panko on top adds the perfect crunch. It’s a cheesy masterpiece that’s sure to be a crowd favorite at any meal.
Ingredients:
6 Slices Bacon
3 Tbsp Sweet Applewood Barbecue Rub & Seasoning, divided
1 Pasta Rock, optional
1 lb Busiate Pasta
3 Eggs
1 cup Sharp Cheddar, shredded
12 oz Evaporated Milk
1 cup Mozzarella, shredded
½ cup Monterey Jack, shredded
4 oz Sliced Pimentos
¼ cup Medium Cheddar, shredded
½ cup White Cheddar, shredded
2 Tbsp Maple-Wood Smoked Bacon Infused Olive Oil — available in 100ml · 250ml · 500ml · 750ml
1 cup Panko Bread Crumbs
Green Onions, sliced (for garnish)
Directions:
Preheat oven to 400°F and line a baking sheet. Season bacon with 1 Tbsp Sweet Applewood Barbecue Rub & Seasoning and bake for 10 minutes, flip, then bake for another 10-15 minutes until crispy. Drain on a paper towel and chop. Reserve two slices of bacon for topping. Set aside.
Reduce oven temperature to 375°F.
In a large pot, bring 4 quarts of water to a full boil and season with a Pasta Rock or 1 Tbsp kosher salt. Cook pasta according to package directions. Reserve ¼ cup of pasta water, then drain pasta and return it to the pot (off heat).
Temper the eggs by whisking them in a small bowl. Slowly drizzle in the reserved pasta water. Set aside.
With the pot still off the heat, stir in sharp cheddar, evaporated milk, and the remaining 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning until melted. Add mozzarella, Monterey Jack, tempered eggs, pimentos, and bacon.
Add pasta to a 9×13 oiled baking dish. Top with the medium and white cheddar cheeses.
In a skillet, heat Maple-Wood Smoked Bacon Infused Olive Oil over medium-high. Add panko breadcrumbs and toast until golden, about 5 minutes.
Top mac and cheese with panko, cover with foil, and bake for 30 minutes. Uncover and bake for another 15 minutes.
Top with reserved bacon and green onions and serve!
Recipe Note: If you don’t have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
Love this recipe? This Southern Style Bacon & Pimento Mac and Cheese is elevated by Olivelle’s Sweet Applewood Barbecue Rub & Seasoning, Maple-Wood Smoked Bacon Infused Olive Oil (available in 100ml · 250ml · 500ml · 750ml), and Pasta Rocks. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.