Description
A rich and creamy macaroni and cheese recipe loaded with crispy bacon.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 pound bacon, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- In a large skillet, cook bacon until crisp. Remove bacon from skillet, reserving 1 tablespoon of bacon grease. Crumble bacon and set aside.
- Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
- Remove from heat. Stir in salt, pepper, and paprika.
- Add cheddar cheese and Gruyere cheese, stirring until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir to combine.
- Stir in most of the crumbled bacon, reserving some for topping.
- Pour macaroni and cheese into a baking dish. Top with remaining bacon and panko breadcrumbs, if using.
- Bake at 375°F (190°C) for 15-20 minutes, or until bubbly and lightly browned.
Notes
- For an extra cheesy flavor, use a blend of your favorite cheeses.
- You can add a pinch of nutmeg to the cheese sauce for a subtle flavor enhancement.
- If not using panko breadcrumbs, you can skip this step or top with extra shredded cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: mac and cheese, cheesy, bacon, comfort food, pasta, casserole