Ginger Free Macaroni and Cheese Bake with Bacon
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tbsp kosher salt
For the bacon
- 8 oz thick-cut bacon, cut into ½-inch pieces
For the sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp kosher salt
- 3 cups sharp cheddar cheese, shredded
- 1 cup gruyère cheese, shredded
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup parmesan cheese, finely grated
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp kosher salt, and cook the elbow macaroni until just shy of al dente — about 1 minute less than the package directions, with a firm bite at the center. Drain in a colander and set aside.
- 2
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp and deep golden, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the skillet. Discard the bacon fat or reserve for another use.
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