This cast iron mac and cheese with bacon and beer sauce is one of hubby’s favorites. He’s the carnivore in the family, and every once in a while gets a bacon craving. Can you blame him?

Because, bacon, you guys. Bacon.

Cast Iron Mac and Cheese with Bacon and Beer Sauce

Coupled with delicious, creamy mac and cheese, this beer bacon mac and cheese loaded dish can be whipped up in no time at all (recipe below).

Are you all about bacon, too? Check out this amazing bacon cheddar ranch dip, and these best of bacon recipes.

Here’s what you’ll need for this beer bacon mac and cheese

• 1/2 lb Applewood smoked bacon, cooked and cut into 1/2 inch pieces
• 1/2 cup beer. If you don’t want to use beer, just substitute another 1/2 cup half and half.
• 1 cup half & half cream
• 2 cups uncooked elbow pasta
• 3 tomatoes, chopped
• 3 cups shredded cheddar cheese (you can also use mozzarella, Monterey Jack or a Mexican pre-shredded cheese mix)
• Juice from 1/4 lemon
• Hot pepper flakes (optional)
• Salt and pepper

How to make mac and cheese in a cast iron skillet

1. Cook elbow pasta according to package directions. Drain and set aside.
2. In a cast iron pan, whisk together half & half cream and beer on medium heat.
3. Whisk in two cups cheese, and cook on medium low heat for five minutes to thicken.
4. Stir in pasta, bacon and tomatoes.
5. Cook for five minutes, or until bubbly and heated throughout.
6. Stir in hot pepper flakes (optional) and lemon juice, and season with salt and pepper to taste.
7. Sprinkle with remaining 1 cup cheese.

Enjoy!

Wondering what bacon to use? Check out the results of this bacon taste test.

Tip: If you have vegetarians in the crowd, you can substitute vegetarian bacon. 

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Cast Iron Bacon Mac and Cheese

Yield: 8

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This cast iron mac and cheese with bacon and beer sauce is a carnivore's dream.

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Ingredients

• 1/2 lb Applewood smoked bacon, cooked and cut into 1/2 inch pieces
• 1/2 cup beer
• 1 cup half & half cream
• 2 cups uncooked elbow pasta
• 3 tomatoes, chopped
• 3 cups shredded cheddar cheese (you can also use mozzarella, Monterey Jack or a Mexican pre-shredded cheese mix)
• Juice from 1/4 lemon
• Hot pepper flakes (optional)
• Salt and pepper

Instructions

1. Cook elbow pasta according to package directions. Drain and set aside.
2. In a cast iron pan, whisk together half & half cream and beer on medium heat.
3. Whisk in two cups cheese, and cook on medium low heat for five minutes to thicken.
4. Stir in pasta, bacon and tomatoes.
5. Cook for five minutes, or until bubbly and heated throughout.
6. Stir in hot pepper flakes (optional) and lemon juice, and season with salt and pepper to taste.
7. Sprinkle with remaining 1 cup cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 90mgSodium: 898mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 25g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.

We’ve improved the photos in this post, but kept the old pics below for reference.