Instructions
Step 1: Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
Step 2: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pan.
Step 3: Add the butter to the pan. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Step 4: Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 3-4 minutes.
Step 5: Reduce heat to low. Stir in the cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper until the cheese is fully melted and smooth.
Step 6: Add the cooked macaroni and half of the bacon to the cheese sauce. Stir to coat evenly.
Step 7 (optional): In a small skillet, toast panko breadcrumbs until golden and sprinkle on top for added crunch.
Step 8: Serve mac and cheese topped with the remaining crispy bacon and a sprinkle of chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce. You can also freeze portions for up to 2 months; thaw overnight before reheating.
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