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 toasted panko on top adds the perfect crunch. A cheesy masterpiece that’s sure to be a crowd favorite!
Ingredients:
6 Slices Bacon
3 Tbsp Sweet Applewood Barbecue Rub & Seasoning, divided
1 Pasta Rock (optional, or 1 Tbsp kosher salt)
1 lb Busiate Pasta (or pasta of choice)
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 — also available in 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 and bake for 10 minutes, flip, then bake another 10-15 minutes until crispy. Drain on a paper towel, chop, and reserve two slices for topping.
Reduce oven temperature to 375°F.
Bring 4 quarts of water to a boil and season with a Pasta Rock or 1 Tbsp kosher salt. Cook pasta per package directions. Reserve ¼ cup pasta water, then drain and return pasta to the pot (off heat).
Temper the eggs by whisking them in a small bowl, then slowly drizzle in the reserved pasta water. Set aside.
With the pot off the heat, stir in sharp cheddar, evaporated milk, and remaining 2 Tbsp Sweet Applewood Barbecue Rub until melted. Add mozzarella, Monterey Jack, tempered eggs, pimentos, and chopped bacon. Stir to combine.
Transfer pasta to an oiled 9×13 baking dish. Top with medium and white cheddar.
In a skillet, heat Maple-Wood Smoked Bacon Infused Olive Oil over medium-high. Add panko and toast until golden, about 5 minutes. Spread over the mac and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes.
Top with reserved bacon and sliced green onions. Serve and enjoy!
Recipe Note: If you don’t have a Pasta Rock on hand, it’s still important to season your pasta water! We recommend 1 Tbsp of salt per 4 quarts of water — it should taste like the sea.
Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.