Creamy Baked Macaroni and Cheese with Crispy Bacon
Equipment
- Large Pot
- Skillet
- Saucepan
- Baking Dish
Ingredients
- 8 ounces elbow macaroni
- 6 slices bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil and cook the macaroni until just tender. Drain and set aside.
- Cook the bacon in a skillet over medium heat until crispy. Remove the bacon, drain on paper towels, and crumble into pieces.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps.
- Stir in the salt, pepper, and 1 1/2 cups of the cheddar cheese until the sauce is smooth. Remove from heat.
- Combine the cooked macaroni, cheese sauce, and crumbled bacon in the pot. Stir until evenly coated.
- Transfer the mixture to a baking dish and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 20 minutes until the cheese is melted and the edges are bubbly.
Notes
Add the bacon right before baking so it stays crisp instead of softening in the sauce. If the sauce thickens too much while sitting, stir in a splash of milk before transferring to the dish. Leftovers reheat best in the oven at 325 degrees with a little milk stirred in to restore creaminess.
Course: Side Dish
Cuisine: American
Equipment: Large Pot, Skillet, Saucepan, Baking Dish
Cuisine: American
Equipment: Large Pot, Skillet, Saucepan, Baking Dish