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Bacon Mac and Cheese

Cost: $

Ingredients

  • 8 slices thick-cut Bacon
  • 16 oz Elbow Macaroni
  • 1/4 cup Butter
  • 1/2 cup All Purpose Flour
  • 3 cup Whole Milk
  • 1/2 tsp Ground Mustard
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • 1 cup Sharp Cheddar Cheese
  • 1/2 cup Mozzarella Cheese
  • Salt and Pepper, to taste
  • Parsley, for garnish

Instructions

  • Start by cooking the elbow macaroni until it's al dente. Drain and set aside, but don't rinse. Save some of the pasta water for later.
  • In a Dutch oven or a large pot, cook the chopped bacon over medium heat until it's crispy but not overly so. Remove the bacon from the pot and set it aside on a paper towel-lined plate.

  • In the same pot, melt the butter and then add the all-purpose flour. Stir it continuously to create a roux, cooking it until it's lightly browned.
  • Gradually pour in the warmed whole milk while whisking continuously to create a smooth sauce. Allow it to simmer for 3-5 minutes to thicken.
  • Season the sauce with kosher salt, ground mustard, garlic powder, and cayenne pepper (if you prefer some heat). Adjust the seasonings to your taste.
  • Add the shredded sharp cheddar and mozzarella cheeses to the sauce. Stir until the cheese is completely melted and the sauce is creamy.
  • If the sauce gets too thick, you can thin it out with some of the reserved pasta water. Add it a little at a time until you achieve your desired consistency.
  • Fold the cooked macaroni into the cheese sauce, ensuring that it's well coated with the creamy goodness.
  • Add some of the crispy bacon to the mac and cheese at this stage for extra flavor and texture.
  • Serve your Bacon Mac and Cheese hot, garnished with chopped parsley for a pop of color and freshness.