This is a quick weeknight Mac and Cheese that you will love. It's creamy, cheesy and loaded with bacon!
Start by cooking your strips of bacon and boiling salted water for the pasta. I used a 12 ounce package of thick cut bacon and it took two batches to cook. You want it cooked but not crispy all the way through.
Place your bacon to the side on paper towels to drain. By this point your water should be boiling, add the pasta and cook one minute over the recommended time on the package.
Assess the bacon grease in your pan. You can choose to use it or not in the recipe. My bacon didn't render much grease, so I added a tablespoon and a half of flour and a tablespoon of butter.
Cook the roux for four to five minutes and add in your milk and spices and whisk it.
Continue simmering for another five minutes or. Add two cups of your cheese and turn off the heat and continue whisking.
Add the mixture to the cooked pasta and toss to coat. Dice up the bacon and add with the remaining cup of cheese and mix well into the pasta.
The cup of cheese at the end adds nice melty packets of cheese throughout.
Ingredients:
12 oz thick cut bacon
1 1/2 tablespoon flour
1 tablespoon butter
1 1/2 cup milk
1 box of macaroni(elbows, shells, whatever you want)
3 cups shredded cheddar cheeses(I used a mixture of mild, sharp and vermont cheddars)
1/4 tsp salt
1/4 tsp Pepper
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Paprika
1/8 tsp cayenne pepper
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