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Crunchy Bacon Mac and Cheese
About 12-14 servings.
Ingredients
16
oz.
macaroni pasta
6
tablespoons
butter
plus 4 tablespoons melted butter
1/2
cup
flour
1
teaspoon
salt
1
teaspoon
dry mustard
1
teaspoon
black pepper
1/2
teaspoon
paprika
5
cups
milk
4
cups
shredded cheddar cheese
2
cups
shredded mixed cheese
I used Mexican style
8
slices
bacon
add a spicy kick with peppered bacon
1
cup
panko bread crumbs
Instructions
Boil the pasta according to package directions. Drain and return to the pan you boiled it in. Set aside.
Preheat the oven to 375 degrees.
Over medium heat, melt the 6 tablespoons butter.
Add the flour,
salt, dry mustard, pepper, and paprika. Stir
constantly over medium heat for about three minutes.
Stir in the milk.
Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
While the sauce cooks, cook the bacon until crisp. Drain and chop into small pieces. Set aside.
Remove from heat, and stir in 4 cups of the cheese, stirring until melted.
Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
Add the noodles to a large casserole dish, about 9X13.
Sprinkle the rest of the cheese on pasta, then cover with bacon crumbles.
Bake for about 25 minutes, until it is bubbly and lightly browned. Remove from oven and turn on broiler to low.
In a small bowl mix panko and the 4 tablespoons melted butter.
Sprinkle topping over mac and cheese and broil until the panko is browned and crunchy, about 2-3 minutes.
Remove from oven and enjoy!