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Macaroni & Cheese with Bacon

Lori Lange
  • 80 minutes
  • Serves 12

INGREDIENTS

CRUMBLY TOPPING:

2 cloves

garlic

3 tbsp

finely chopped parsley

6

slices white bread, crusts removed, torn into pieces

2 tbsp

butter, melted

MAC & CHEESE:

12 oz

(1 package) center-cut bacon, chopped into 1-inch pieces

3 tbsp

butter

1 lb

pasta (elbows or shells), cooked until very al dente- still the slightest bit crunchy (or 2-3 minutes less than the suggested cooking time on the box)

5 1/2 cups

whole milk, heated until warm

1/2 cup

all-purpose flour

1 1/2 tbsp

chopped fresh thyme

1 tsp

mustard powder

1 tsp

red pepper flakes

3/4 tsp

kosher salt, or more to taste

1/2 tsp

freshly ground black pepper

1/4 tsp

ground nutmeg

12 oz

(or 4 cups) sharp white cheddar cheese, shredded & divided

8 oz

herb & garlic flavored Chevre cheese (goat cheese), crumbled

1/2 cup

grated Parmigiano Reggiano cheese