Smoky Bacon Mac & Cheese

Ingredients

• 170 g Elbow macaroni
• 4 slices Bacon
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 3/4 cup Milk (2% or whole)
• 1/2 tsp Smoked paprika
• 1 tsp Dijon mustard
• 1/4 tsp Garlic powder
• 1 cup Cheddar cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a medium pot of salted water to a boil. Cook the elbow macaroni until al dente, about 10 minutes; drain and set aside.

2. 2

   While the pasta cooks, crisp the bacon in a large skillet over medium heat until browned, 6–8 minutes. Transfer bacon to a paper towel; crumble. Keep 1–2 tsp bacon fat in the skillet (discard excess).

3. 3

   In the same skillet, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and thickened, 3–4 minutes.

4. 4

   Stir in smoked paprika, Dijon mustard, garlic powder, cheddar, and parmesan. Cook, stirring, until the cheese is fully melted and the sauce is creamy, 3–4 minutes.

5. 5

   Add the drained pasta to the cheese sauce and toss to coat. Season with black pepper (and salt only if needed). Fold in the crumbled bacon and serve immediately.