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One-Pot Bacon Macaroni and Cheese
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 6 slices bacon, chopped
  • 8 ounces elbow macaroni
  • 2 1/2 cups milk
  • 1 1/2 cups water
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions
 

  • Place a large pot over medium heat and add the chopped bacon. Cook until the bacon is crisp, then remove it with a slotted spoon and set it aside, leaving the fat in the pot.
  • Add the macaroni, milk, water, garlic powder, salt, and pepper to the pot. Stir to combine and bring the mixture to a gentle simmer.
  • Cook for 10 to 12 minutes, stirring often, until the macaroni is tender and most of the liquid has been absorbed.
  • Remove the pot from the heat and stir in the shredded cheddar until the sauce is smooth and creamy.
  • Return the cooked bacon to the pot and stir it through the macaroni before serving.

Notes

Stir the pasta frequently while it simmers so the milk does not stick to the bottom of the pot. If the sauce thickens too much after sitting, add a small splash of milk when reheating to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat best on the stovetop over low heat.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Measuring Cups