Fullers Sugarhouse

Maple Bacon Mac and Cheese


  • 1 lb. Macaroni (1 regular-sized box)
  • 4-5 slices Bacon, chopped into small pieces
  • 1/3 cup Butter
  • 1/3 cup Flour
  • 3 1/2 cups Milk
  • 1/4 cup Fuller's Sugarhouse Pure Maple Syrup
  • 1 1/2-2 tsp Salt
  • 1/2 tsp Red pepper flakes
  • 2 cups Shredded mozzarella or cheddar cheese


  1. In a large pan, cook bacon until browned and somewhat crisp. Remove bacon from fat and drain on paper towel. Set aside.
  2. Drain fat from pan and white out with a paper towel. Return the pan to the stove and melt ⅓ cup butter over medium heat (alternatively, you could use ⅓ cup drained bacon fat). Add flour and stir until combined. Cook 1 minute.
  3. Add milk, 1 cup at a time, whisking after each addition until smooth and thickened.
  4. Add Fuller's Sugarhouse Pure Maple Syrup, salt, red pepper flakes, cooked bacon and 1 cup shredded cheese. Stir until melted and combined. Set aside.
  5. Preheat oven to 350 degrees F.
  6. Cook pasta according to directions on box. Drain.
  7. Combine macaroni and sauce in the pot and pour into a greased 2 quart casserole dish or a 9″x9″ pan. Top with remaining shredded cheese. Bake for 20-25 minutes until pasta and sauce are hot and bubbling.
  8. Broil for 2-3 minutes until cheese is lightly browned.