Description
A creamy and indulgent macaroni and cheese dish featuring sharp white cheddar cheese and crispy bacon pieces.
Ingredients
Scale
- 8 ounces uncooked elbow macaroni
- 6 slices bacon, cooked and crumbled
- 2 cups shredded white cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package instructions; drain and set aside.
- In a large skillet, cook the bacon until crispy; remove and crumble, reserving 1 tablespoon of bacon grease.
- In a saucepan, melt the butter (and reserved bacon grease) over medium heat. Stir in the flour to make a roux and cook for 1 minute.
- Gradually whisk in the milk, salt, pepper, and garlic powder if using. Cook until the sauce thickens, about 5 minutes.
- Stir in 1 1/2 cups of the shredded white cheddar cheese until melted and smooth.
- Combine the cooked macaroni, crumbled bacon, and cheese sauce in a baking dish. Top with the remaining 1/2 cup shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
- Let cool for 5 minutes before serving.
Notes
For a crispier top, broil for the last 2 minutes. Use sharp white cheddar for a bolder flavor.
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 18g