Jack Daniel’s Mac and Cheese


  • ½ teaspoon kosher salt
  • 12 oz thick sliced bacon, uncooked
  • 2 Tablespoons unsalted butter
  • ½ Cup Jack Daniel’s Whiskey
  • ½ Cup chicken broth
  • ¼ Cup all-purpose flour
  • ½ teaspoon smoked paprika
  • ½ teaspoon New Mexico chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red peppers
  • ½ Tablespoon Worcestershire sauce
  • 2 cups milk
  • 4 ounces extra sharp cheddar (white), shredded
  • 2 ounces smoked provolone cheese, shredded
  • 2 ounces Asiago cheese, shredded
  • 8 ounces dry elbow pasta


  1. Preheat oven to 350°F
  2. Bring salted water to a boil, add pasta, and cook according to package directions, minus two minutes.  Drain well, add two tablespoons of butter, mix, and let sit while you make the sauce.
  3. Cut bacon into bite size pieces and fry in large skillet until crisp.
  4. While the bacon is cooking, shred cheeses and combine the dry spices.
  5. Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  6. Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a slight boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a slight boil and add cheeses.  Stir until cheese is melted and smooth.
  7. Add pasta and bacon to sauce and stir to combine. Place in oven and cook for 30 minutes.