It’s hard to beat a big helping of homemade mac and cheese. I don’t always have the time to make it, but when I do, it is such a treat. And bacon makes everything better, so why not add that in as well?! This cheesy, rich, creamy, and bacon-y deliciousness will win over even the pickiest of eaters. ENJOY!
Mac and Cheese with Bacon
Ingredients
- 16 oz elbow macaroni
- 1 Tbsp olive oil
- ¾ pkg bacon
- 6 Tbsp unsalted butter
- ⅓ cup all purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 4 slices muenster cheese
- salt and pepper
- ¾ cup bread crumbs
- 4 Tbsp butter melted
- ⅓ cup Parmesan cheese grated
- ¼ tsp paprika
Instructions
- Preheat oven to 350°F. Lightly grease a 9 X 13 pan and set aside.
- Cook pasta according to the directions on the box, making sure to cook only to al dente, or slightly shy of al dente, since it will continue to bake in the oven. Remove from heat and drain. Place in a large bowl and drizzle with the olive oil. Stir to coat the noodles.
- Cook bacon and set aside to cool. Once cool enough to handle, chop bacon into small pieces.
- Melt butter in a pot or Dutch oven. Once melted, whisk in the flour over medium heat. Continue to whisk for about 1 minute. Gradually mix in the milk and cream until smooth. Keep whisking until bubbles begin to surface, then cook for another 2 or so minutes. Whisk in the salt and pepper.
- Add 2 cups of the shredded cheddar cheese and whisk until fully melted. Add 2 slices of muenster, whisking until melted. Repeat with the remaining cheese. Whisk until the sauce is smooth and thick.
- Stir in the pasta and bacon pieces until completely combined. Pour into the baking dish.
- Combine the bread crumbs, melted butter, Parmesan cheese, and paprika in a small bowl. Sprinkle evenly over top of the macaroni. Bake for 25-30 minutes, or until golden brown.
