Bacon Macaroni and Cheese
Bacon Macaroni Cheese is creamy and cheesy homemade mac n cheese made with elbow macaroni, two kinds of cheese, and crumbled bacon.
Servings: 8
Calories: 345kcal
Ingredients
- 8 slices thick-cut bacon, chopped into small pieces
- 16 ounces elbow macaroni, cooked al dente and drained
- ¼ cup (½ stick / 57 g) butter
- ½ cup (62.5 g) all-purpose flour
- 3 cups (735 g) whole milk, warmed
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, optional
- 1 cup (113 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) mozzarella cheese, shredded
- salt and pepper, to taste
- parsley, chopped for garnish
Instructions
- In a large Dutch oven over medium heat, add bacon. Cook until crispy.
- Use a slotted spoon to remove the bacon from the pot. Place on a paper towel-lined plate to drain.
- Leave 2 tablespoons of bacon grease in the pot, draining the rest. Add butter and melt.
- Add flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to heat. Whisk another 3-5 minutes, or until thickened.
- Add the salt, ground mustard, garlic powder, and cayenne pepper (if using). Stir to combine. Remove from heat.
- Add both kinds of cheese, stirring to melt.
- Pour the cheese sauce over the top of the cooked elbow macaroni. Stir to combine.
- Fold in crumbled bacon. Season with salt and paper and top with chopped parsley. Serve immediately.
Nutrition
Calories: 345kcal