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Traditional Mac and Cheese
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
-5
Ingredients
1x
2x
3x
1
lb.
Elbow Macaroni
5
Tbsp.
Butter unsalted
¼
C.
Flour
1
tsp.
Ground mustard
2
C.
Milk
1 ½
C.
Half and half
4
C.
Cheddar cheese
Salt and pepper to taste
1
package of bacon
,
cooked and crumbled
2
Tbsp.
Butter unsalted and melted
2
C
Panko
Instructions
Preheat the oven to 350 degrees.
Cook the bacon to a crisp, crumble and set to the side.
Cook the elbow macaroni as directed on the bag until al dente, rinse and drain well.
In a medium saucepan add the butter and cook over medium heat until melted, stir often.
Add the flour to the melted butter, and stir to combine.
In a small bowl add the milk, half and half, ground mustard as well as salt and pepper to taste.
Whisk to combine.
Slowly add the milk mixture to the flour mixture and whisk to combine.
Continue to cook, stirring often until the mixture starts to thicken.
Remove the mixture from the heat and add in the cheddar cheese.
Whisk to combine.
Add the cheese mixture to the macaroni, and the crumbled bacon.
Stir to combine well.
Place the macaroni and cheese in a cast iron cooking pan
Top with more crumbled bacon and panko around the edge
Bake for 40 minutes.
Nutrition
Serving:
1
g
|
Calories:
1027
kcal
|
Carbohydrates:
75
g
|
Protein:
41
g
|
Fat:
62
g
|
Saturated Fat:
36
g
|
Polyunsaturated Fat:
22
g
|
Trans Fat:
1
g
|
Cholesterol:
175
mg
|
Sodium:
1152
mg
|
Fiber:
4
g
|
Sugar:
7
g
Author:
Laura