Ingredients

The following ingredients have 4 Servings
  • 8 slices thick-cut bacon, (chopped into small pieces)
  • 16 ounces elbow macaroni, (cooked al dente and drained)
  • ¼ cup (½ stick / 57 g) butter
  • ½ cup (62.5 g) all-purpose flour
  • 3 cups (735 g) whole milk, (warmed)
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper, (optional)
  • 1 cup (113 g) sharp cheddar cheese, (shredded)
  • ½ cup (56.5 g) mozzarella cheese, (shredded)
  • salt and pepper, (to taste)
  • parsley, (chopped for garnish)

Instruction

  • In a large Dutch oven over medium heat, add bacon. Cook until crispy.
  • Use a slotted spoon to remove the bacon from the pot. Place on a paper towel-lined plate to drain.
  • Leave 2 tablespoons of bacon grease in the pot, draining the rest. Add butter and melt.
  • Add flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
  • Remove from heat and gradually pour in the warm milk, whisking constantly.
  • Return the pan to heat. Whisk another 3-5 minutes, or until thickened.
  • Add the salt, ground mustard, garlic powder, and cayenne pepper (if using). Stir to combine. Remove from heat.
  • Add both kinds of cheese, stirring to melt.
  • Pour the cheese sauce over the top of the cooked elbow macaroni. Stir to combine.
  • Fold in crumbled bacon. Season with salt and paper and top with chopped parsley. Serve immediately.