Bacon & Sharp Cheddar Macaroni and Cheese
Ingredients
Mac & Cheese
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8 oz elbow macaroni
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6–8 slices bacon, cooked crispy and crumbled
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2 cups sharp cheddar cheese, shredded
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½ cup mozzarella or Monterey Jack (optional for extra creaminess)
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2 cups milk (whole or 2%)
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2 tbsp butter
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2 tbsp flour
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½ tsp garlic powder
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½ tsp mustard powder (optional)
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Salt & black pepper to taste
Optional Topping
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Extra cheddar
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Breadcrumbs mixed with 1 tbsp melted butter
Instructions
1. Cook the Pasta
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Boil elbow macaroni according to package directions.
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Drain and set aside.
2. Cook the Bacon
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Fry bacon until crispy.
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Crumble or chop into pieces and set aside.
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You can reserve 1 tbsp of bacon fat for extra flavor, optional.
3. Make the Cheese Sauce
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In a pot, melt butter (add bacon fat if using).
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly pour in milk, whisking constantly.
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Cook until thickened (about 3–4 minutes).
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Add cheddar (and mozzarella if using), stirring until melted.
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Season with garlic powder, mustard powder, salt, and pepper.
4. Combine
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Add the cooked pasta and most of the bacon into the cheese sauce.
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Stir until coated and creamy.
5. Optional Bake (for an extra golden top)
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Pour into a baking dish.
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Top with extra cheese + buttered breadcrumbs.
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Bake at 400°F (200°C) for 10–12 minutes until bubbly and golden.
6. Serve
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Top with remaining crispy bacon.
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Enjoy hot, creamy, smoky perfection!
