Ingredients
Scale
- 8 ounces elbow macaroni
- 8 slices bacon, cooked and crumbled
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour, salt, black pepper, and garlic powder, creating a roux. Cook for 1-2 minutes until the mixture is lightly golden.
- Gradually whisk in whole milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
- Add shredded sharp cheddar cheese, mozzarella cheese, and grated Parmesan cheese to the sauce. Stir until the cheeses are fully melted and the sauce is smooth.
- Remove the saucepan from heat and fold in the cooked and crumbled bacon.
- Combine the cheese and bacon mixture with the cooked elbow macaroni, ensuring the macaroni is evenly coated.
- Transfer the Bacon Macaroni Cheese to a serving dish, garnishing with chopped fresh parsley if desired.
- Serve this indulgent and flavorful dish immediately, appreciating the delightful combination of creamy cheese sauce and savory bacon in every bite.
