How long does it take to make the whiskey-glazed candied bacon?

I usually plan 25–35 minutes total. The glaze (Jack Daniel’s, brown sugar, and a pinch of cayenne) only takes a few minutes to mix and baste; then I bake the bacon on a lined sheet pan for about 15–20 minutes at medium-high oven temperature until it's glossy and crisp at the edges. I let it rest on a cooling rack so the sugar sets.

What pasta and cheese work best for the sharp cheddar mac filling?

I use elbow macaroni or small shells because they hold the sauce well. For cheese, sharp cheddar is my go-to for a bold flavor, and I often blend in a bit of Colby Jack or Gruyère for creaminess and melt. Keep grated cheese cold and add it off the heat into a warm roux-thickened sauce to avoid graininess.

How do I make a silky roux-based cheese sauce without clumps?

I start by melting butter, whisking in an equal amount of flour to make a roux, then slowly whisk in warm milk until smooth. Cook until it thickens slightly, then reduce heat and whisk in shredded cheese in batches. Salt, pepper, and a touch of mustard powder help with flavor. Constant whisking and adding cheese off high heat keeps it smooth.

Which bread type should I use to support the mac and glazed pork slices?

I pick sturdy bread like Texas toast, brioche, or a thick slice of sourdough. They hold up to the weight and moisture of the mac and candied slices and toast nicely in a skillet or sandwich press to get crisp edges and a golden crust.

Can I make components ahead and assemble later?

Yes. I make the candied pork and mac cheese ahead. Store the bacon on a rack in the fridge so it stays crisper, and refrigerate the mac in an airtight container up to 2 days. Reheat gently—low oven or skillet—and assemble just before toasting. For best texture, re-crisp the glazed slices briefly under a broiler or in a hot pan.

What safety tips should I follow when cooking with alcohol in a glaze?

I add the whiskey to the glaze off direct high heat to reduce flare risk, and if I cook the glaze in a pan, I keep the heat moderate and let much of the alcohol reduce so the burn-off is minimized. Always use a long-handled utensil and keep a lid nearby; never pour spirits directly from a large bottle into a hot pan.

How do I prevent the sandwich from becoming soggy?

I drain the mac well before mixing into the cheese sauce and keep the sauce slightly thicker than usual. Toasting the bread and crisping the glazed slices right before assembly creates barriers that limit sogginess. A light spread of butter on the bread exterior also helps form a golden, moisture-resistant crust.

Can I adjust the spice and sweetness levels in the glaze?

Absolutely. I reduce brown sugar for less sweetness or add more for a darker candy crust. For heat, a pinch of cayenne adds warmth; increase or decrease to taste. Tasting as you go lets you balance the Jack Daniel’s flavor with sugar and spice.

Are there good cheese or flavor variations you recommend?

I like swapping in smoked cheddar or Gruyère for different depth, or blending in a little cream cheese for extra silkiness. Adding paprika, a dash of hot sauce, or dry mustard to the sauce gives a savory lift. Keep mixes subtle so the glazed slices still shine.

How should I reheat leftovers to keep them tasty?

I reheat in a skillet over low-medium heat or in a 350°F oven until warmed through; the skillet helps restore toastiness, and the oven gently heats the center. Avoid microwaving straight on or the bread gets soggy; if I must microwave, I crisp the sandwich briefly in a hot pan afterward.

I Tried the Whiskey-Glazed Bacon Mac Attack Sandwich

Description

A decadent comfort food mashup featuring Jack Daniel’s candied bacon and creamy sharp cheddar mac cheese grilled between crispy Texas toast slices.

Ingredients

Scale

10 slices bacon

1 lb elbow macaroni

1/2 cup Jack Daniel’s whiskey

1 cup brown sugar

1 tsp cayenne pepper

3 tbsp butter

1/3 cup all-purpose flour

2 cups whole milk

3 cups sharp cheddar cheese, shredded

4 slices provolone cheese

8 thick slices Texas toast or sourdough

2 tbsp butter for grilling

1 tsp paprika

Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Reduce 1/2 cup Jack Daniel’s to 2 tablespoons in a small saucepan over medium heat

2. Mix brown sugar and cayenne in a shallow dish

3. Dip bacon slices in whiskey reduction, then press into sugar mixture

4. Arrange on foil-lined, sprayed baking sheet and bake at 400°F for 12 minutes, flipping once

5. Cool bacon and chop into pieces, reserving some for garnish

6. Boil 1 lb macaroni to al dente according to package directions, drain well

7. Create roux by melting 3 tbsp butter in saucepan and whisking in flour for 2 minutes

8. Slowly whisk in milk until smooth and thickened

9. Remove from heat and stir in sharp cheddar and provolone until melted

10. Season with paprika, salt, and pepper to taste

11. Fold most of the chopped candied bacon into mac cheese, reserve some for layering

12. Butter exterior of bread slices

13. Layer: cheese slice, 1-1.5 cups mac mixture, reserved bacon pieces, another cheese slice

14. Grill sandwiches in skillet over medium heat 3-4 minutes per side until golden and melted

15. Slice diagonally and serve immediately while hot

Notes

Toast bread at medium heat to prevent burning the sugars from the candied bacon

Keep mac cheese sauce slightly thick to prevent soggy sandwiches

Reheat leftover components gently to maintain texture

Store candied bacon in single layer to maintain crispness

Can substitute smoked cheddar or Gruyère for flavor variations

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 850
Sugar: 12g
Sodium: 1250mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 78g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg