Updated on August 19th, 2025
Nothing beats a creamy pasta dish with a unique twist, and Jack Daniel’s mac and cheese delivers just that. The cheese sauce is rich and smooth, while the candied bacon adds a sweet, smoky crunch that keeps every bite exciting. A splash of Jack Daniel’s in both the sauce and bacon glaze gives the dish a flavor you won’t find in regular mac and cheese. Serve it hot for family dinners, weekend gatherings, or whenever you want comfort food that feels a little extra special.
Why this recipe works
- Distinct flavor throughout: Using Jack Daniel’s in the cheese sauce and bacon glaze adds a warm, slightly smoky taste that enhances the richness of the pasta.
- Cheese combination for balance: Sharp cheddar brings a tangy bite while provolone adds a smooth creaminess, creating a sauce with depth and character.
- Candied bacon texture: Baking the bacon with a brown sugar and cayenne coating creates a sweet and mildly spicy crunch that contrasts beautifully with the creamy pasta.
- Split cooking method for quality: Preparing the pasta and sauce on the stovetop while baking the bacon separately ensures each element keeps its best texture and taste.
- Easy to enjoy for different meals: Works well as a main dish with a salad or as a flavorful side for grilled or roasted meats.
Serving suggestions
- Serve as a main dish: Pair with roasted vegetables or a fresh garden salad to balance the richness of the mac and cheese.
- Make it part of a larger meal: Offer alongside grilled chicken, steak, or barbecue ribs for a hearty spread everyone will enjoy.
- Add more flavor and color: Sprinkle with extra candied bacon, fresh parsley, or a pinch of paprika just before serving.
- Experiment with cheeses: Try swapping provolone for smoked cheddar, gouda, or pepper jack to create a new twist on the classic flavor.
- Best served fresh and hot: Enjoy right after cooking so the cheese sauce stays creamy and the bacon keeps its crisp texture.
Jack Daniel’s Mac and Cheese Recipe
Jack Daniel’s mac and cheese with sweet-spicy whiskey bacon makes the ultimate comfort food for any night of the week.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 10 slices bacon
- 1/2 cup Jack Daniel’s Tennessee Whiskey
- 1 cup brown sugar
- 1 teaspoon cayenne pepper
- 1lb elbow macaroni
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 tablespoon Jack Daniel’s Tennessee Whiskey
- 2 cups of milk
- 3 cups sharp cheddar cheese
- 4 slices provolone cheese
- 1/2 teaspoon paprika
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a small saucepan bring a ½ cup of Jack Daniel’s to a boil over high heat. Reduce heat to medium and simmer until the whiskey has been reduced to about 2 tablespoons. Remove from heat.
- On a plate combine the brown sugar and cayenne pepper. Dip the bacon slices, 1 at a time, first into the Jack Daniel’s, and press each side into the brown sugar mixture to coat. Place onto the baking sheet.
- Place into the oven and bake at 400 degrees for 7 minutes, then flip and bake for 5 minutes (keep an eye on the bacon to make sure it doesn’t burn). Remove the bacon from the baking sheet onto a plate coated with non-stick cooking spray. Chop bacon and set aside.
- Bring a large pot of water to a boil. Add macaroni and cook until ad dente. Drain and set aside.
- While the pasta is cooking, melt the butter in a medium deep saucepan over medium-high heat. Add the flour and whisk to combine. Add 1 tablespoon of Jack Daniel’s and whisk into the mixture.
- Whisk in 1 cup of milk until combined. Add the remaining milk and whisk frequently until the sauce thickens and begins to bubble. Add cheddar and provolone cheese and whisk until the cheeses melt and the sauce is smooth. Add paprika and salt and pepper to taste.
- Pour the sauce over the pasta, mix well, and stir in chopped bacon.
Nutrition
- Serving Size:
- Calories: 1091
- Sugar: 39.5 g
- Sodium: 1346.1 mg
- Fat: 52.6 g
- Carbohydrates: 101.8 g
- Protein: 39.2 g
- Cholesterol: 125.9 mg