Description
This Cheesy Bacon Mac and Cheese combines a silky cheese sauce with crispy bacon and a crunchy panko topping for a comforting dish perfect for weeknights and gatherings.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups warm whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika (optional)
- Salt and black pepper to taste
- 4 slices crispy bacon, chopped
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon grated Parmesan
- 1 teaspoon dried parsley (optional, for garnish)
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Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente; drain and set aside.
- 3. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the flour and whisk for about 1 minute to form a roux.
- 4. Slowly pour in the warm milk while whisking, cooking until the sauce thickens, about 3–4 minutes.
- 5. Reduce heat; add cheddar and mozzarella cheese, stirring until melted. Season with garlic powder, paprika, salt, and pepper.
- 6. Fold the cooked macaroni into the cheese sauce until well coated. Add milk if the sauce is too thick.
- 7. Melt 1 tablespoon of unsalted butter in a skillet, add panko breadcrumbs, and toast them until golden, about 2–3 minutes. Mix in the chopped bacon and Parmesan.
- 8. Transfer macaroni to a baking dish, top with the bacon-panko mixture, and bake for 15–20 minutes until topping is crispy.
- 9. Let rest for 5 minutes, garnish with parsley, and serve hot.