Pasotto Mac 'n Cheese, the Sequel

Sequels rarely best their original, but this one-pot mac 'n' cheese with bacon does just that.


  • 1 to 2 strips of bacon, sliced into small pieces
  • Olive oil
  • 1 shallot, finely diced
  • Pinch of salt
  • 1/3 pound baby pasta shells
  • 1 to 2 cups vegetable stock
  • 2 ounces cheese blend (fontina, Parmesan, blue cheese), grated
  • 1 to 2 tablespoons heavy cream


  1. In a 10-inch skillet over high heat, add bacon and a splash of olive oil. Cook until bacon is crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
  2. To the same pan, add the shallot and a pinch of salt. Cook shallots for about 1 minute, then add the pasta and stir well. Add the stock to completely cover the pasta. Stir and continue to cook over high heat for 5 to 8 minutes, adding more liquid if it dips below the level of pasta in the pan.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?