INGREDIENTS
6 oz
dry elbow macaroni (about 1 1/2 cups)
4 tbsp
butter
1/2 cup
all-purpose flour
6 cups
low-sodium chicken broth
12 oz
sharp or extra-sharp cheddar cheese, shredded (about 3 cups)
2 cups
milk (2% or whole), warmed
1/2 cup
grated Parmesan cheese
1 tbsp
tomato paste
1 tsp
dry mustard powder
1/2 tsp
garlic powder
1/4 tsp
onion powder
Salt & freshly ground black pepper,
6
slices bacon, cooked until crispy and diced or crumbled