Ingredients
Scale
- 8 oz elbow macaroni
- 4 slices thick-cut smoked bacon
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- ½ cup panko breadcrumbs
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and drain it on paper towels.
- In the same skillet, melt the butter. Whisk in the flour for about one minute.
- Gradually add the milk while whisking until the mixture is smooth and thickened (about 5 minutes).
- Stir in the shredded cheese until melted. Season the cheese sauce with salt and pepper.
- Combine the cooked pasta and crumbled bacon with the cheese sauce.
- Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Top with panko breadcrumbs and bake for about 20 minutes until bubbly.
Notes
For extra flavor, use high-quality cheddar cheese. You can add crispy fried onions to the topping for an added crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Meat
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg