Five Cheese Bacon Macaroni and Cheese

A side dish or a main course that will make everyone say, "pass the mac and cheese, please!" This recipe is cooked to perfection on the stovetop and finished in the broiler in one All-Clad Universal Pan.

SERVES 6 to 8


  • 16oz medium shell pasta
  • 3 tablespoons all-purpose flour
  • 5 strips of bacon, plus 2 for garnish
  • ½ stick of unsalted butter
  • 4oz sharp cheddar, shredded
  • 4oz mozzarella, shredded
  • 4oz monterey jack, shredded
  • 4oz brie, cubed, rind removed
  • 2oz grated parmesan
  • 1 pint heavy cream, room temperature
  • ¼ cup chicken broth
  • ¼ cup pasta water
  • 1 tablespoon paprika
  • 1 tablespoon pepper
  • salt to taste

For the Topping:

  • 1½ cups panko breadcrumbs
  • ½ cup grated parmesan


  1. Using an All-Clad D3 Stainless 6 Quart Stockpot, boil 4 quarts of water. When it comes to a rolling boil, heavily salt your water. Add in the pasta and cook until al dente.
  2. While your pasta is cooking, prepare your cheeses by shredding the sharp cheddar, mozzarella, and monterey jack. Remove the casing from the brie cheese and cut it into cubes. Grate the parmesan and set it aside.
  3. Once your pasta is just about finished, remove 1/4 cup of pasta water from the stock pot. Drain the pasta in a colander and set aside.
  4. Place 5 strips of bacon in the All-Clad D5 Stainless Brushed Universal Pan. Then, turn the heat on medium-low and fry the bacon. Once crispy, remove the bacon from the pan and set it aside on a Pro-Release Half Sheet Pan with Cooling Rack placed on top.
  5. In the same pan with the bacon renderings, melt half a stick of butter. Then, add 3 tablespoons of all-purpose flour and whisk until they blend together and form a roux. Cook for 2 minutes.
  6. Add in your heavy cream and continue to whisk. Cook for 2 minutes or until it begins to bubble.
  7. Stir in your sharp cheddar, mozzarella, parmesan, monterey jack, and brie cheese. Continue to stir until the cheese has melted. It will have a very thick consistency. Add a quarter cup of chicken broth and a quarter cup of pasta water. Mix until combined to form a silky smooth sauce. Set the heat to low. If the consistency of the sauce is too thick, add more chicken broth.
  8. Chop the 5 strips of bacon into bits and mix into the sauce.
  9. Begin to fold the pasta into the cheese sauce, gradually. Be sure to coat all the pasta with the sauce.
  10. Remove the Universal Pan from the heat and add the panko bread crumbs and parmesan topping.
  11. Place in the oven and broil on low for 7 minutes or until the crust gets golden brown and crispy.

Pro Tip:

This recipe can be made without bacon. To substitute for the bacon renderings, use one stick of butter.


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