Bacon Mac and Cheese
Smoky bacon folded into extra-sharp stovetop mac, the upgrade nobody has ever complained about.
Ingredients (serves 4)
- 8 oz elbow pasta
- 8 slices bacon
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 3 cups shredded cheddar cheese
- 1 tsp dijon mustard
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 2 scallions
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Save this recipeInstructions
- 1
Chop the bacon and cook in a large Dutch oven over medium heat until crisp, about 7 minutes. Remove, leaving 3 tbsp of fat in the pot.
- 2
Boil the elbow pasta in salted water until just al dente, about 7 minutes, and drain.
- 3
Whisk the flour into the bacon fat over medium heat for 1 minute, then gradually whisk in the milk and simmer until thickened, 4 minutes.
- 4
Off the heat, whisk in the cheddar, dijon, smoked paprika, and salt until smooth.
- 5
Fold in the pasta and most of the bacon, then top with the remaining bacon and sliced scallions and serve.
