Bacon Mac and Cheese
Make the creamiest, cheesiest bacon mac and cheese recipe with only a few simple ingredients. You'll never go back to boxed mac!
Servings: 8 servings
Ingredients
- 10 slices bacon diced
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded gruyere cheese
Instructions
- Cook the bacon. Line a plate with a paper towel. Heat a skillet to medium heat and saute the bacon until golden brown and crispy. Remove the bacon from the pan with a slotted spoon and allow it to drain on the lined plate.
- Make the pasta. Cook the macaroni according to the instructions on the package (don’t forget to salt the pasta water). Drain the pasta and set aside.
- Make the bechamel. Heat a large saucepan over medium heat. Melt the butter. As the butter starts to bubble, whisk in the flour. Cook for 1-2 minutes, mixing continuously. Add the milk, 1 cup at a time, stirring continuously. Turn the heat to medium-low and allow the bechamel to simmer for a few minutes until thickened. Season with salt and pepper.
- Make it cheesy. Stir in the cheese, 1 cup at a time, allowing each addition to melt into the sauce before adding the next. Turn off the heat.
- Put it all together. Stir the macaroni into the sauce along with the cooked bacon and serve.
Nutrition
Calories: 645kcal | Carbohydrates: 48g | Protein: 30g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 702mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 793IU | Calcium: 623mg | Iron: 1mg
