Maple-Bacon Macaroni and Cheese

Main Courses / Pasta

Preparation Time:
Cooking Time:
6-8 portions
Metric Imperial


  • 1 lb macaroni
  • 10 strips bacon, cut into 2.5 cm (1 in) pieces
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 tsp smoked paprika
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 2 cups milk
  • 2 cups 10% cream
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 3 cups strong cheddar, grated
  • 3 cups gruyere, grated


  1. Preheat oven to 200° C (400° F).
  2. In a saucepan, cook the macaroni in boiling water until tender. Drain and set aside.
  3. In a skillet, fry the bacon until crispy and well-browned. Drain off excess fat, then add the maple syrup and smoked paprika. Mix well and set aside.
  4. In a large ovenproof pan, cook the onion and garlic in the butter over low heat for 3 – 4 minutes.
  5. Add the flour and mix well. Over medium heat, slowly whisk in the milk and cream. Season with salt and pepper. Cook for 10 minutes.
  6. Add the maple-bacon mixture, the macaroni, and half of the two cheeses. Combine well. Sprinkle the rest of the cheese on top and bake 15 minutes. Finish under the broiler for 4 – 5 minutes or until nicely browned.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.