Stovetop Hard Cider Mac and Cheese, finished with Crispy Bacon

This Stovetop Mac and Cheese is oozing with hard cider-infused white cheese sauce and topped with crispy sage bacon bits making it the reliable dish to welcome the fall season! It is full of homey, comforting flavors that will fill your belly and warm your soul!

Hearty soul food!

This is what autumn is all about! As the cooler weather creeps in on us, a comforting bowl of Sweet Potato Soup and Beef and Bean Pumpkin Stew or a warm plate of Butternut Squash Bolognese Pasta is always a welcome sight! And of course, who can say no to Macaroni and Cheese, right? We have made a lot of versions of this classic comfort food, but this Stovetop Hard Cider Mac and Cheese with Crispy Bacon has fall written all over it!

Fall-flavored Mac and Cheese

The cheese sauce in this pasta is infused with hard cider. And if you have not tried cooking using this crisp, sweet apple brew, then you are in for a treat! Hard cider is an alcoholic version of apple cider. It is made by fermenting apple juice, which gives it fruity, sparkly wine-like quality. While cooking burns off its alcohol content, it imparts a delightfully sweet flavor that is so irresistible! Do not forget the sage bacon topping for that savory crunch that evenly compliments this dish! It is so savory, that you might find yourself adding it to your list of winter holiday dishes too. Can’t wait for you to try it!

What You’ll Need

Get ready to amp up your usual mac and cheese by adding a few ingredients to the usual list! Next time you are planning to buy hard cider, remember to get some for cooking too!

• Pasta- we used shells to make ours, which is reliable for making mac and cheese. However, feel free to use your favorite pasta too.
• Bacon- chopped and cooked into crisp bits! This is the reliable savory topping for this creamy, apple-flavored mac and cheese!
• Sage- this gives the bacon topping an earthy, minty, and slightly peppery flavor.
• All-purpose flour- is used to thicken the white cheese sauce.
• Hard cider- just like cooking with wine or beer, choose a hard cider brand that you like drinking! If you like it less sweet, use dry cider. Semi-dry, or off-dry varieties have the reliable balance of sweetness and spirit, so these are ideal for cooking.
• Whole milk- gives the cheese sauce a rich taste and creamy texture! You can also use half and half or heavy cream.
• Cheese- we used gruyere and white cheddar cheese for this recipe because they melt and meld evenly together.
• Kosher salt and freshly ground- to taste.

Recipe Variations

• Veggie-fy it! You can bulk your mac and cheese up by adding your fave vegetables like broccoli, green beans, spinach, arugula, and peas.
• Choose your cheese. Aside from gruyere and white cheddar cheese, you can opt for other types like gouda, brie, parmesan, goat cheese, fontina, and Monterey Jack.
• Double the apples! If you want to go all out this apple season, add crisp apple chunks into the mix! Add them together with the sage to toast them lightly and bring out more of their sweetness.

Tips

• If the bacon produced too much oil, reduce it until you have about 3 tablespoons left. You don’t want your sauce to become too greasy!
• Use room temperature milk to prevent it from curdling and resulting in a grainy and clumpy sauce.
• Make sure to stir the flour mixture using a wooden spatula consistently to prevent lumps from forming and to keep the bottom from burning.
• If the sauce is too thick add a splash of the reserved pasta water until desired consistency is reached.

Storing Notes

Store leftovers in a shallow airtight container and place them in the fridge for 3 to 5 days. You can also keep it frozen for up to three months. If it turns out too dry when reheating, adding a splash of milk will make it creamy again.