Cook pasta to al dente according to package instructions. I add 1/4 cup of salt to the water as it boils for perfectly seasoned pasta.
Using a pair of kitchen shears, cut the raw bacon in to half inch pieces. With the dutch oven on the stovetop over low, cook half the bacon at a time. Use a wooden spoon to separate the pieces so they cook evenly. As they are done cooking, remove them from the dutch oven to drain excess grease on a paper towel. Once all the bacon is cooked, remove all extra grease from the dutch oven except for 1-2 Tablespoons.
Add butter to the dutch oven and melt. Sprinkle in flour to the butter and whisk to cook through. Once the flour butter mixture starts to bubble, slowly pour in the milk 1 cup at a time. Stir until thickened before adding the next cup of milk.
After all the milk has been added and the mixture is thickened, add the cream cheese and stir to melt. Once melted add the cheese and seasonings. Mix well until creamy.
Add the cooked pasta, sage, and bacon. Stir well. Top with any extra bacon and the reserved blue cheese. Enjoy while warm.
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