Whiskey Bacon Cheese Sauce Recipes

GENTLEMAN'S WHISKEY BACON JAM

You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 3 cups.

Number Of Ingredients 13

Gentleman's Whiskey Bacon Jam image

Steps:

In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Discard all but 2 tablespoons drippings. Add shallots and onion to the drippings; cook over medium heat until caramelized, stirring occasionally., Stir in garlic; cook 30 seconds. Add seasonings. Remove from heat; stir in whiskey and maple syrup. Increase heat to high; bring to a boil and cook 3 minutes, stirring constantly. Add vinegar and brown sugar; cook another 3 minutes, continuing to stir constantly., Add crumbled bacon; reduce heat to low and cook 12 minutes, stirring every few minutes. Allow jam to cool slightly. Pulse half the jam in a food processor until smooth; stir puree into remaining jam. Serve with assorted crackers.

Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 118mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients

1-1/2 pounds thick-sliced bacon strips, finely chopped
8 shallots, finely chopped
1 large sweet onion, finely chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup whiskey
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup packed brown sugar
Assorted crackers

WHISKEY MACARONI AND CHEESE

Rich macaroni and cheese with whiskey and bacon. The bacon is optional. It is great even without it; just add a little salt at the table.

Provided by Debbie R.

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Whiskey Macaroni and Cheese image

Steps:

Cook pasta in boiling water about 7 minutes; set aside. Do not overcook, and do not rinse.
While it's cooking, cook the bacon in a large skillet over medium-high heat, until it is crisp. Remove from pan. Pour out all but two tablespoons of the drippings (leave the two tablespoons in the pan). Wipe outer side of pan if grease is on it from pouring off the rest of the grease. Crumble bacon and set aside.
While bacon cooks: (1) shred cheeses and (2) in a large measuring cup, combine chicken broth, whiskey, spices and Worcestershire sauce.
In skillet with bacon fat, add the butter and melt it. Add flour; whisk to combine. Add chicken broth mixture; whisk. Let bubble for 2 - 3 minutes, stirring occasionally to pick up fond on the bottom of the pan. Add milk; combine. Let come to a bubble or at least get very hot and add cheeses. Stir until it's melted and smooth. All of this stuff can burn easily; watch it.
Add pasta and bacon to sauce; stir. Cook pasta in sauce for 5 minutes over medium heat, stirring. It's done when the sauce is thickened.

Nutrition Facts : Calories 571.3, Fat 21.3, SaturatedFat 13.1, Cholesterol 61, Sodium 529.1, Carbohydrate 53.4, Fiber 2.2, Sugar 8.6, Protein 23.6

Ingredients

12 ounces hickory smoked bacon
2 tablespoons butter
1/4 cup Wondra Flour
1/2 cup whiskey (Jack Daniels or Irish)
1/2 cup chicken broth
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon dried ancho chile powder
1/4 teaspoon cayenne pepper
1/2 tablespoon Worcestershire sauce
2 cups low-fat milk
4 ounces extra-sharp cheddar cheese
2 ounces provolone cheese
2 ounces asiago cheese
8 ounces dry elbow macaroni