There’s nothing quite like a cool, rainy day to make you crave warm, comforting food. Today, with the temperature sitting at a cozy 75 degrees and rain gently tapping on the windows, I knew it was the perfect evening for one of my all-time favorite dishes — a creamy, cheesy, gluten-free bacon mac and cheese topped with a sweet and spicy drizzle of hot honey.
This dish is the perfect blend of smoky, cheesy, and just a little bit fiery, making it the ultimate comfort food for chilly afternoons or evenings on the homestead. Plus, it’s gluten-free, so it fits right in with my family’s dietary needs without sacrificing any of the indulgence.
Ingredients
- 8 oz gluten-free elbow macaroni
- 1 full pack of thick-cut bacon (about 12 slices), chopped
- 3 cups sharp cheddar cheese, shredded
- 2 cups whole milk (or your preferred milk alternative)
- 2 tbsp unsalted butter
- 3 tbsp gluten-free all-purpose flour
- 1 tsp garlic powder
- 1 tbsp stone ground mustard
- Salt and pepper, to taste
- Hot honey, for drizzling (store-bought or homemade)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the gluten-free macaroni and cook according to package instructions until al dente. Drain and set aside. - Cook the Bacon:
In a cast iron pan over medium heat, cook the chopped bacon until crispy and golden. Remove the bacon pieces and set aside, leaving the rendered bacon grease in the pan. - Make the Roux with Bacon Grease and Butter:
Add the butter to the hot bacon grease in the cast iron pan and melt over medium heat. Stir in the gluten-free flour and whisk constantly for about 2 minutes to create a roux. - Make the Cheese Sauce:
Gradually whisk in the milk, continuing to whisk until the mixture thickens, about 4-5 minutes. Reduce heat to low and stir in the shredded cheddar cheese and stone ground mustard until melted and fully incorporated. Season with garlic powder, salt, and pepper to taste. - Combine and Plate:
In a serving dish or bowls, layer the macaroni and cheese first, mixing to combine. Then top with the crispy bacon pieces separately, allowing diners to add as much bacon as they like. Finally, drizzle generously with hot honey. - Kiddo’s Version:
For little ones, I serve the macaroni and cheese without bacon or hot honey, keeping the bacon on the side for minimal bacon consumption.
This meal is my go-to when the weather cools down and the rain sets in — cozy, indulgent, and made with simple ingredients that remind me of home. Give it a try, and trust me on the mustard — it’s a game changer!
Thanks for reading!
~G’s Homestead