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Mac and Cheese With Bacon
Serves 4-6 |
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Ingredients:
| 6 tbsp Butter |
| 6 tbsp All purpose flour |
| 3 cups Whole milk |
| 1 tsp Salt |
| 1/8 tsp Black Pepper |
| 1/2 tsp Paprika |
| 7 oz Gruyere Cheese, Shredded |
| 4 oz Parmesan Cheese, Shredded |
| 8 oz Extra sharp white cheddar cheese, Shredded |
| 1 lb Cavatappi Pasta or Elbow Macaroni, Cooked |
| 1/2 Medium yellow onion, Minced |
| 1/2 lb Bianchini's Thick sliced bacon, Cut 1/2 inch pieces |
| 1 tbsp Olive oil |
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Melt butter in a medium saucepan.
- Once butter is fully melted, whisk in flour 1 tablespoon at a time until butter and flour are smooth.
- Pour in milk and add salt, pepper and paprika. Whisk constantly over medium heat for about 5 minutes or until the white sauce is thick enough that it covers a spoon. Set aside.
- In a large stock pot, add onion, bacon, and olive oil.
- Cook until onions are soft and translucent and bacon has begun cook. Add white sauce and stir until well combined.
- Add gruyere cheese, 2/3 of the white cheddar cheese, and 2/3 of the parmesan cheese to the mixture. Stir constantly on low heat until the cheese is melted. Salt to taste.
- Add cooked pasta and stir until pasta is completely coated.
- Pour pasta mixture into a 9”x13” baking dish and cover with remaining cheese.
- Bake for 45 minutes, or until the cheese on top begins to bubble.
- Serve warm and enjoy!
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