Bacon Mac & Cheese


1 lb elbow pasta

Cheese Sauce:
1 stick of butter
2 tbsp flour
½ of a medium sweet onion, chopped
1 tbsp ground mustard
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
1 cup gruyere cheese
2 cups sharp cheddar cheese
1 ½ cups mozzarella
2 ½ cups milk

½ cup panko bread crumbs
½ tsp garlic powder
½ tsp paprika
4 slices of bacon (cooked and chopped)


  1. Preheat oven to 400° F
  2. In a large pot melt butter over medium-low
  3. Add 2 tbsp of flour and whisking to make a roux (3-4 minutes)
  4. Add finely chopped onion to the mixture and cook until onion becomes slightly translucent
  5. Gradually pour in 2 cups of your milk (the rest will be added later)
  6. Raise your heat to medium-high – bring sauce to a low boil, whisking constantly to make a béchamel sauce
  7. Reduce heat, whisking occasionally until your béchamel sauce is thick and coats the back of a spoon (about 3 minutes)
  8. Add in ground mustard, salt, pepper and cayenne pepper
  9. Add each type of cheese individually – whisking until each is completely melted before adding more
  10. Add ½ cup of milk to loosen sauce
  11. Add the drained macaroni to the pot with the cheese sauce and stir well to coat
  12. Transfer macaroni mixture to the buttered baking dish
  13. Mix panko bread crumbs, garlic powder and paprika and sprinkle evenly over macaroni
  14. Bake until golden and bubbling, 18–22 minutes.
  15. Sprinkle bacon crumbs on top
  16. Let cool 15 minutes before serving

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