bacon mac and cheese

Ingredients

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups shredded cheddar cheese
• 8 ounces bacon, cooked and crumbled

Instructions

1. Cook macaroni according to package directions.
2. While pasta is cooking, melt butter in a large saucepan over medium heat.
3. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
5. Remove from heat and stir in salt and pepper.
6. Add cheddar cheese and stir until melted and smooth.
7. Drain macaroni and add it to the cheese sauce. Stir to combine.
8. Stir in crumbled bacon.

Notes

• For extra cheesy mac and cheese, add 1/2 cup of cream cheese to the cheese sauce.
• Use a box grater to shred the cheddar cheese for best results.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To bake: Pour mac and cheese into a greased 9x13 inch baking dish. Top with breadcrumbs and bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.