Grape, Bacon Baked Mac and Cheese

This pasta is one of my favorites for its sweet, savory, smokey goodness in one bowl. If you really want to add another layer pour some black truffle oil on top when hot and you will be blown away. If you really think about it, this dish is essentially a pasta version of a great cheese and charcuterie board.

Makes 6 Portions


  • 450 g Pasta Shells
  • 1 Vidalia Onion, chopped
  • 1 cup Sliced Red Grapes
  • 9 slices Double Smoke Bacon
  • 2 cups 5 Year Old Cheddar, shredded
  • 1 cup Cave Aged Gruyere, shredded
  • 1 cup Smoked Mozzarella, shredded
  • 3 ½ cups Table Cream
  • 3 tbsp Butter
  • 4 tbsp Sugar
  • 2 tbsp Dried Basil
  • Salt
  • Pepper


  1. In a nonstick pan cook the bacon until medium well but not too crispy
  2. Remove bacon from pan and add in onion
  3. Cover to sweat for 10 minutes and then remove cover and stir
  4. Cook until soft and add sugar to caramelize on medium stirring constantly until the edges of the onion are brown
  5. Add basil and stir quickly for 2 minutes
  6. Add cream and stir in cheeses making a figure 8 in the pan to allow for the cheese to mix and not ball in the pan
  7. Continue whisking until well mixed and melted in a smooth sauce
  8. Add salt and pepper to taste
  9. Allow to simmer for an additional 10 minutes
  10. Add pasta to sauce in a large bowl and reserve
  11. Place grapes in the same nonstick pan without cleaning and saute until sides brown
  12. Add grapes into the pasta and mix well
  13. Chop bacon and add 20 minutes before serving


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