Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 6 slices crispy bacon, chopped
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour to form a roux; cook for 1-2 minutes.
- Gradually whisk in milk and heavy cream, cooking until the sauce thickens.
- Add grated cheeses, Dijon mustard, salt, and pepper; stir until melted and smooth.
- Mix cooked macaroni into the cheese sauce. Add chopped bacon and stir well.
- Transfer to a baking dish, sprinkle with panko breadcrumbs and additional cheese if desired.
- Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Feel free to add hot sauce for extra spice.
- Use any cheese of your choice for different flavor variations.
- For a crispy topping, broil for an additional 2-3 minutes watching carefully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg