Description
A rich and flavorful mac and cheese with bacon.
Ingredients
Scale
- 1 pound elbow macaroni
- 8 ounces bacon, diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the macaroni according to package directions. Drain and set aside.
- Cook the bacon in a large pot or Dutch oven until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Melt the butter in the pot with the bacon fat. Whisk in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and add the cheddar cheese and Monterey Jack cheese, stirring until melted and smooth.
- Season with salt and pepper.
- Add the cooked macaroni and bacon to the cheese sauce. Stir to combine.
- Serve hot.
Notes
- You can add other cheeses, such as Gruyere or Pepper Jack.
- For a creamier mac and cheese, use heavy cream instead of milk.
- Top with breadcrumbs and bake for a crispy topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: mac and cheese, bacon, cheese, pasta, comfort food