Hard Cider Hot Honey Bacon Macaroni & Cheese
Starting Thanksgiving season off right with this absolutely amazing Hard Cider & Hot Honey Dijon mac! I’m not a sporty gal by any means but if there was ever a football season worthy dish this is IT. This mac & cheese is creamy, rich and sure to a crowd pleaser! It might just make you the talk of the holiday table for many years to come!
Servings : about 6
Prep Time : 30 minutes
Cook Time: 20 minutes
Ingredients
12 oz gluten-free pasta of choice
1/4 cup unsalted butter
2 cloves of garlic, minced
1/4 cup 1:1 gluten-free flour
3 cups half & half, room temperature
1/2 cup gluten-free hard cider
1/2 cup honey Dijon dressing
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon smoked paprika
3/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt or to taste
1/2 teaspoon onion powder
1/2 teaspoon dried mustard powder
3 cups shredded sharp cheddar
2 cups shredded pepper cheddar or pepper jack
hot honey, for drizzling on top
For the Bacon & Pretzel Panko Topping
1/2 cup gluten-free panko
1/2 cup crushed gluten-free pretzels
1 cup reserved shredded cheese
1/2 cup chopped cooked bacon
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
Directions
In a medium bowl toss together the shredded cheeses. Reserve 1 cup of the combined cheese for the panko topping. In a separate small bowl, combine all the pretzel panko topping ingredients. Set both bowls aside.
Preheat the oven to 350°F. In a large heavy bottomed skillet or dutch oven melt the 1/4 cup of butter over medium heat. Once melted add in the minced garlic and saute for a few minutes before whisking in the flour. Let the flour cook for 2-3 minutes while whisking continuously. The mixture should look like wet sand.
Gradually begin pouring in the half and half, whisking constantly to smooth out any lumps of flour. Once all the half and half has been added, continue to whisk until it begins to thicken slightly. Pour in the hard cider, followed by the honey dijon and continue to whisk for a few more minutes. The roux should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.
Once the roux is done remove it from the heat and whisk in the spices until fully combined. Fold in the shredded cheeses, one large handful at a time, until all the cheese has melted into the sauce and the sauce has a smooth and creamy consistency.
Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente. Add the cooked pasta to the cheese sauce and gently stir to combine until the pasta is fully mixed in. Transfer the mac and cheese into a large baking dish or oven safe ramekins for individual servings. Top with the pretzel panko topping.
Bake in the oven for 15-20 minutes until the cheese is golden and bubbling. For an extra crispy top, broil for just a few minutes at the end of the bake time. Be sure to watch it closely so the pretzel panko topping does not burn. Remove the mac and cheese from the oven and allow it cool slightly before drizzling with hot honey and serving.
Recipe Notes
For best results I highly recommend using freshly shredded cheese!
