By Kelsey Banfield
There is almost nothing, NOTHING better than mac and cheese with a little salty bacon mixed in. I usually make double the bacon I need for breakfast and save it for dinner. Then I crumble it right into the mac and cheese before it is ready to be baked and it is deee-licious. I love this easy recipe too, because it is super simple. As in, unbelievably simple. The kids love it, as does my husband, and it is hits all the notes with the sweet and salty cravings I have!
Bacon Mac and Cheese
Ingredients
- 1 pound macaroni elbows
- 6 tablespoon unsalted butter
- 3 tablespoons flour
- 2 tablespoons dry mustard
- Salt and Pepper
- 3 cups Whole milk
- 6 cups shredded cheddar cheese
- 8 strips bacon, crumbled
Directions
1. Preheat the oven to 350 degrees F. Cook the pasta until al dente, drain, set aside.
2. In a deep bottomed saucepan melt the butter over medium-low heat. Whisk in the flour, dry mustard, and cayenne pepper until a thick roux forms. Then pour in the milk and whisk continuously until it thickens. Add salt and pepper to taste. Finally, stir in the cheese and keep stirring until it is completely melted.
3. Pour the cooked pasta into the cheese sauce and stir everything together. Fold in 3/4 of the bacon. Then pour it into a 4-quart baking dish and sprinkle the remaining 1/4 of the bacon on top. Bake for 30 minutes, or until bubbling and browned on top!
Food , Recipes
