Description
Experience the ultimate comfort food with this ultra-creamy, baked mac and cheese. Featuring a velvety sauce made from sharp cheddar and Gruyere, plus a hint of smoky turkey bacon and a perfectly crisp panko topping, this dish is a soul-warming weeknight staple. Simple to prepare yet impressively flavorful, it delivers restaurant-quality results that are sure to please both kids and adults alike at any dinner or gathering.
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
4 cups sharp cheddar cheese, freshly shredded
1 cup gruyere cheese, shredded
1/2 cup turkey bacon, finely chopped and crispy
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Boil a large pot of salted water and cook macaroni until al dente; drain and set aside.
Melt butter in a large skillet over medium heat and whisk in flour for 1-2 minutes until nutty.
Gradually whisk in the warm milk, stirring constantly until the sauce is thick and glossy.
Remove from heat and stir in the cheeses, spices, and crispy turkey bacon until smooth.
Combine the cooked pasta with the cheese sauce until well coated.
Pour the mixture into the baking dish and top with panko breadcrumbs.
Bake for 20-25 minutes until bubbling and golden.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 7g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg