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Mac and cheese is a staple in pretty much every house with kids (and who am I kidding- most houses without them too). While it’s tempting to just buy a box of the instant stuff and call it a night, the real stuff is infinitely more tasty and not as daunting a task as you may think. I found this recipe trolling on Pinterest (where else?) and decided to give it a whirl (guys it has bacon-how can you say no to that?). It sounded like a grown- version of the traditional stuff, and it sure didn’t disappoint!
2 3/4 cups whole milk
4 tbsp salted butter
1/4 cup all purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried yellow mustard powder
1/4 tsp cayenne pepper
1 1/4 cups Gruyere cheese (freshly grated)
2/3 cup Parmesan cheese (freshly grated) *I cheated and bought pre-shredded
2 1/2 cups uncooked elbow macaroni
4 slices thick cut bacon, browned & crumbled
1. Heat up milk until warm in microwave then set aside
2. Bring large pot of salted water to boil
3. While water boils, in a medium saucepan, melt butter and add flour. Whisk briskly and consistently for about 4 minutes or until the roux is golden yellow and completely smooth. Add warm milk and wisk until thick and bubbly. Add salt, mustard, cayenne, black pepper, and cheeses. Stir until cheeses are melted and sauce is smooth and creamy. Cover and set aside to keep warm.
4. Add uncooked macaroni noodles to the large pot of boiling water. Cook until al dente according to package instructions. Drain cooked macaroni in a colander and transfer drained noodles back into empty large pot.
5. Transfer cheese sauce into the pot with the cooked/drained macaroni and stir until well coated.
6. Serve immediately with cooked/crumbled bacon.
Now I know I prefaced this by calling it grown up mac and cheese but the kids sure did chow down on it too. It was definitely a hit and will be added into the rotation!
Do you guys have any funky spins on the traditional mac and cheese you wanna share?
Come back next Friday for more fun, easy recipes!
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