Mirassou’s Macaroni and Cheese with Applewood Bacon

  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 65 mins

For a perfect accompaniment, try Mirassou's Monterey County Chardonnay.


1/2pound macaroni or small shell pasta
4ounces thick-cut applewood bacon
1cup panko bread crumbs
1teaspoon fresh thyme, minced
3tablespoons butter
3tablespoons all-purpose flour
1/2teaspoon grated nutmeg
1tablespoon dry mustard
3 1/2cups whole milk
2 shallots, minced
12ounces sharp white Cheddar, shredded
1/2teaspoon salt
Coarsely ground black pepper


  1. Preheat oven to 350F.
  2. Cook pasta al dente in boiling salted water as directed on the package. Drain and set aside.
  3. While pasta cooks, cut bacon into 1/4-inch pieces. Saute in a small pan until crisp and golden. Remove bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of drippings. Return pan to low heat. Add bread crumbs and thyme to drippings and toss to coat evenly. Season with salt and pepper. Set aside.
  4. In a 4-quart saucepan, melt butter over medium-low heat. Add flour, nutmeg and dry mustard. Stir with a wooden spoon. Continue to cook 3 minutes, stirring often. Whisk in milk in 1/2-cup increments, making sure to work the mixture smooth each time. Whisk in shallots; simmer 10 minutes, stirring often.
  5. Turn off heat and whisk in 3/4 of the cheese. Season sauce with salt and pepper. Stir in macaroni and bacon. Pour into a greased 2-quart baking dish. Top with remaining cheese. Sprinkle bread crumb mixture over top and bake uncovered 45 minutes or until cheese and bread crumbs are golden.

Recipe by Mirassou Winery.

Nutritional Info *per serving

  • Glycemic Load 5.26
  • Calories 530
  • Fat 30g
  • Saturated Fat 16g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 9g
  • Cholesterol 80mg
  • Sodium 920mg
  • Potassium 330mg
  • Carbohydrate 40g
  • Fiber 2g
  • Sugars 7g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 45%
  • Iron 15%