Creamy, cheesy, and loaded with crispy bacon—comfort food at its finest!
📝 Ingredients
- 8 oz (225g) elbow macaroni (or cavatappi/shells)
- 6 slices thick-cut bacon, chopped
- 2 tbsp butter
- 2 tbsp flour
- 2 cups whole milk, warmed
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt & black pepper to taste
- 2 cups shredded cheddar (sharp or medium)
- 1 cup shredded Gruyère (or mozzarella)
- 1/2 cup grated Parmesan, divided
Topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tbsp chopped parsley (optional)
👨🍳 Instructions
1️⃣ Cook Pasta & Bacon
- Boil macaroni in salted water until al dente. Drain.
- In a skillet, cook bacon until crispy. Drain on paper towels, reserving 1 tbsp bacon fat.
2️⃣ Make Cheese Sauce
3. Melt butter + reserved bacon fat in a pot. Whisk in flour to form a roux (1 min).
4. Gradually whisk in milk until smooth. Add mustard, garlic powder, paprika, salt & pepper. Simmer 3-5 mins until thickened.
5. Off heat, stir in cheddar, Gruyère, and 1/4 cup Parmesan until melted.
3️⃣ Combine & Bake
6. Fold cooked pasta and bacon into the sauce. Transfer to a greased baking dish.
7. Mix panko + melted butter + remaining Parmesan. Sprinkle over pasta.
8. Bake at 375°F (190°C) for 20 mins until bubbly and golden. Garnish with parsley.
🔥 Pro Tips
- For extra creaminess, add 1/4 cup heavy cream to the sauce.
- Make ahead: Assemble (without topping), refrigerate, and bake +15 mins.
- Spice it up: Add cayenne or hot sauce to the cheese sauce.
🍽 Serving Suggestion
Pair with a crisp green salad or roasted veggies to balance the richness!
FAQs
1. Can I use pre-shredded cheese?
Yes, but block cheese melts smoother (pre-shredded has anti-caking agents).
2. How to reheat leftovers?
Splash with milk and microwave, or bake at 350°F until warm.
3. Gluten-free option?
Use GF pasta and swap flour for 2 tsp cornstarch in the sauce.
