Bourbon mac and cheese

Bourbon mac and cheese

It’s bacon and booze in your mac and cheese, great BBQ side dish.


  • 8 oz elbow macaroni
  • 5 ounces white cheddar, shredded
  • 2 teaspoons potato starch
  • 2-3 slices thick cut bacon, chopped
  • 2 tablespoons bourbon
  • 0.75 cup half and half
  • Black pepper, to taste


  1. Slightly undercook the pasta
  2. Toss shredded cheese in potato starch to evenly cover
  3. Add bacon to plan and fry until it just starts to brown but not yet crisp
  4. Add bourbon to deglaze the pan, then add half and half
  5. Heat until mixture bubbles on the edges but not boiling
  6. Add the cheese until melted, then add pasta
  7. Do not let boil!!!


  • Will always be an empty dish at the end of any potluck.
  • Potato starch works best, but Wondra flour will do the trick if needed.
  • Other sharp-ish cheeses will work.