Bacon Mac & Cheese with OKAZU

Bacon Mac & Cheese

There's the stuff from the box that we all grew up with and love, and then there’s the real deal mac n’ cheese. We're talking about this Bacon Mac & Cheese with OKAZU Chili Miso recipe, courtesy of Rob and Irene (IG @torontofoodsnob) that’s rich and creamy, savoury and crispy. We love it! Enjoy this version of the classic comfort food as part of your holiday spread, or anytime.   Recipe by @torontofoodsnob (Rob & Irene)



Preparation time

30 mins

Cooking time

45-60 mins


  • 340g elbow macaroni
  • 454g bacon
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar, shredded
  • 2 cups Gruyere, shredded
  • ½ cup Parmigiano Reggiano, shredded
  • ⅓ cup OKAZU Chili Miso
  • Salt & pepper, to taste

Garnish with:

  • Panko Crust
  • 1½ cup Panko
  • 2 Tbsp butter, melted
  • 2 Tbsp OKAZU Chili Miso
  • ½ cup Parmigiano Reggiano, finely grated
  • Salt & pepper, to taste


  1. Cut bacon into chunks and fry in a pan over medium heat. Once most of the fat has rendered, remove fat and add one tablespoon of OKAZU chili miso. Remove from heat and set aside.
  2. Add ⅓ cup unsalted butter to a heavy bottom pot (i.e., dutch oven). Once butter has melted, whisk in ⅓ cup all-purpose flour and continue to whisk until a nutty aroma/large bubbles form.
  3. Gradually add 3 cups of whole milk and 1 cup of heavy whipping cream and continue to whisk until it comes up to a gentle boil.
  4. Preheat the oven to 350F.
  5. While the mixture comes up to a boil, make the panko crust by adding panko to a bowl then melting 2 tablespoons of unsalted butter in a pot, remove from heat and add two tablespoons of OKAZU chili miso oil only to the pot and mix. 
  6. Pour butter chili oil mixture over the panko and mix. Finely grate in ½ cup of Parmigiano Reggiano. Add salt & pepper to taste.
  7. Bring a large pot of water to a boil. Once water is boiled, add salt and cook elbow macaroni a minute short from al dente per package instruction. Remove from heat, strain and run through cold water and set aside.
  8. Once the liquid is gently simmering, remove from heat and slowly add shredded cheese while mixing. Once the cheese is incorporated, add cooked bacon and elbow macaroni. Stir to incorporate.
  9. Lightly grease an oven-safe dish and scoop in the macaroni. Sprinkle the top with panko mixture and bake until golden brown and bubbly, about 30 minutes. Let cook for 5 minutes before serving. Serve with more OKAZU as topping.