Blog: EJ’s Whiskey Bacon Mac

Featured in BoxMac 88: 4th of July Mix-in Mac Fest 2017


1 cup of whiskey (I used Bulliet Bourbon)
5 slices of thick sliced applewood smoked bacon
One box of Cracker Barrel sharp cheddar mac and cheese
1/4 cup of shredded cabot sharp cheddar
dash of paprika
1/4 teaspoon freshly ground black pepper

In a small saucepan boil down the whiskey to about 2 tablespoons. The whiskey should look nice and cloudy.

Cut the bacon strip into 1 inch pieces (Bacon is Big Pieces) and cook in a pan to desired crispiness.

Prepare Cracker Barrel mac as directed on the box. As you add in the cheese packet, also mix in the boiled down whiskey, bacon pieces, cabot cheese, paprika, and ground pepper. Mix until fully integrated and then serve!

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