bacon mac and cheese recipe

Ingredients

• 1 pound elbow macaroni
• 8 slices bacon
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup gruyere cheese, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons panko breadcrumbs
• 1 tablespoon butter, melted

Instructions

1. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels and chop into small pieces.
2. Bring a large pot of salted water to a boil and cook elbow macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour to create a roux and cook for 1 minute, stirring constantly.
4. Slowly add milk while whisking to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
5. Remove from heat and stir in cheddar and gruyere cheese until melted and smooth. Season with salt, black pepper, and cayenne pepper.
6. Add cooked macaroni and chopped bacon to the cheese sauce and stir until well combined.
7. Transfer to a greased 9x13 inch baking dish. Mix panko breadcrumbs with melted butter and sprinkle over the top.
8. Bake at 350°F for 20-25 minutes until the top is golden brown.
9. Let rest for 5 minutes before serving.

Notes

• Use a whisk when making the roux and adding milk to prevent lumps in the sauce.
• For extra crispy bacon, cook it in the oven at 400°F for 15 minutes instead of the stovetop.
• Freshly shredded cheese melts better than pre-shredded varieties which contain anti-caking agents.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• You can assemble the dish ahead of time and refrigerate before baking; add 5-10 minutes to baking time if baking from cold.