Creamery Kitchen Smoked Bacon Mac n' Cheese
Start to finish: 35 minutes
Impresses: 4-6
Ingredients
- 8 ounce box elbow macaroni
- 5 tablespoons butter
- 2 tablespoons flour
- 4 cups whole milk
- 2 ounces The Creamery Baby Cheddar Cheese, shredded
- 2 ounces The Creamery Monterey Jack Cheese, shredded
- 5 ounces The Creamery Sharp Cheddar Cheese, shredded
- 1 teaspoon salt
- ¼ cup panko bread crumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon parsley flakes
- ¼ pound smoked bacon, cooked and chopped
Instructions
- Bring a large pot of water to a boil and cook macaroni to box instructions. Drain and set aside
- While macaroni cooks, make the sauce by adding 3 tablespoons butter to a heavy-bottomed pot and melt over medium-low heat
- Whisk in the flour and add in whole milk slowly, while continuing to mix
- Once milk is incorporated, add in shredded cheeses and continue whisking until smooth. Season with salt and add in cooked macaroni, toss to coat. Keep warm over low heat, stirring constantly to avoid lumps, until ready to serve
- Warm a small skillet over medium heat. Melt remaining 2 tablespoons of butter and add in panko, garlic powder and parsley flakes. Toss to coat and toast 2–3 minutes until golden brown and fragrant
- Place macaroni and cheese in a serving dish and top with bread crumb mixture and bacon. Serve immediately
