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Stovetop Bacon Mac and Cheese

Stovetop bacon Mac n cheese

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Equipment

  • Large skillet or cast iron skillet.
  • Wooden Spoon
  • Large heavy bottom pot

Ingredients
  

  • 1 pound elbow macaroni or pasta of choice
  • 3-4 slices of bacon
  • 1 stick 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup heavy cream
  • 1/3 cup milk
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup sour cream

Instructions
 

  • Prepare pasta water by generously salting the water and bringing to a roaring boil.
  • Cook pasta until al dente. About 10-15 mins.
  • While the pasta is cooking, fry bacon in skillet and pour off the grease but do not wash the pan.
  • Return to hear and melt butter in the skillet, add flour and stir.
  • We want to cook down the flour in order to create a roux for our béchamel or cheese sauce.
  • Whisk in the cream and milk when it starts to bubble add in the cheeses and seasonings
  • Cook the cheese sauce until thick and add pre-cooked noodles to the mixture.
  • Reduce heat, add in chopped crispy bacon and slowly incorporate the noodles and cheese sauce
  • Serve while hot.

Notes

The cheeses listed are simply suggestions, use whatever your family’s favorite cheese is just don’t change the amounts of the cheeses.
If you heavily salt your water for boiling the macaroni you will not need to use a lot of salt when seasoning the cheese sauce.
Chef’s Tip
This recipe can be adjusted to what you have on hand. If you don’t have milk or heavy cream, using half and half will work just as well. The liquid amounts need to stay the same, the cheese amounts will need to stay the same. If the sauce is too thick, using reserved pasta water will help loosen up the sauce and add flavor
Tried this recipe?Let us know how it was!