Description
A rich and creamy take on a classic mac and cheese, featuring hickory smoked bacon and a medley of cheeses.
Ingredients
- 8 oz pasta shells
- 4 strips hickory smoked bacon, chopped
- 1 medium onion, caramelized
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon for about 5-7 minutes or until crispy, ensuring to stir occasionally to prevent burning. Once done, remove from the skillet and let it drain on a paper towel.
- Add the caramelized onions in the same skillet and cook for an additional minute until they are heated through and fragrant.
- In another pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, allowing it to become lightly golden.
- Gradually whisk in the milk, stirring continuously until the mixture thickens, which should take around 5-7 minutes.
- Add the cheddar, mozzarella, and parmesan cheeses, stirring until melted and smooth.
- Combine the pasta shells with the cheese sauce and add the crispy bacon. Stir well to ensure everything is coated. Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Use freshly grated cheese for a smoother melting experience. Consider using different types of bacon for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American