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Jack Daniel's Mac and Cheese

Jack Daniel's Mac and Cheese

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Servings

Description

Creamy, smoky Jack Daniel's mac and cheese loaded with sharp cheddar, smoked gouda, and crispy bacon under a golden panko crust. A splash of Tennessee whiskey gives this easy baked recipe a rich, steakhouse style depth.

Ingredients 

Mac and cheese ingredients:

  • 1 lb elbow macaroni, 16 oz
  • 6 strips bacon, thick cut, chopped
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/4 cup Jack Daniel's Tennessee Whiskey
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 1/2 cups gouda, smoked gouda, shredded
  • 1/2 cup Parmesan, grated
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1/4 tsp cayenne, optional

For the crispy topping ingredients (optional):

  • 1 cup panko breadcrumbs
  • 3 tbsp butter, melted
  • 1/4 cup Parmesan, grated
  • 1 tbsp chopped fresh parsley, optional

Instructions

  • Cook the macaroni in salted boiling water until just under al dente, about 1 to 2 minutes shy of the package directions. Drain and set aside.
  • In a large oven safe skillet over medium heat, cook the chopped bacon until crispy, 6 to 8 minutes. Remove with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
  • Add the butter to the bacon fat. Once melted, whisk in the flour and cook 1 to 2 minutes until light golden and nutty.
  • Pour in the Jack Daniel's and whisk vigorously. Let it simmer about 1 minute to cook off the alcohol and concentrate the flavor.
  • Slowly whisk in the warmed milk and cream. Add the Dijon, smoked paprika, garlic powder, onion powder, and cayenne. Simmer 4 to 5 minutes until thickened.
  • Lower the heat. Stir in the cheddar, gouda, and Parmesan a handful at a time until smooth. Season with salt and pepper.
  • Stir in the cooked pasta and most of the bacon until fully coated. Transfer to a buttered 9x13 baking dish if needed.
  • Combine the panko, melted butter, and Parmesan, then sprinkle over the top. Scatter the reserved bacon on top. Bake at 375°F for 20 to 25 minutes, until bubbly and golden. Broil 1 to 2 minutes for extra crunch.
  • Rest 5 to 10 minutes, garnish with parsley, and serve warm.

Equipment

  • Large pot
  • Colander
  • Large Baking Dish
  • Whisk
  • Box Grater or Food Processor
  • 9x13 Baking Dish

Notes

Make ahead: Assemble without the topping, cover, and refrigerate up to 24 hours. Add the topping just before baking and add a few extra minutes.
Storage: Refrigerate up to 4 days. Reheat with a splash of milk to restore creaminess.
Freezer: Freeze unbaked up to 2 months. Thaw overnight before baking.
Alcohol free swap: Skip the whiskey and add an extra 1/2 tsp smoked paprika, 1 tsp Worcestershire sauce, and a splash of maple syrup.
Cheese tip: Always shred from a block. Pre shredded cheese resists melting and can turn the sauce grainy.

Nutrition

Serving: 1ServingCalories: 898kcalCarbohydrates: 59gProtein: 36gFat: 56gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 167mgSodium: 951mgPotassium: 445mgFiber: 2gSugar: 8gVitamin A: 1696IUVitamin C: 1mgCalcium: 786mgIron: 2mg