Cooking with Danger: Bacon Mac n' Cheese Recipe (Patreon)

Ingredients

12 ounces dry elbow macaroni

¼ cup butter

¼ cup flour

1 ½ cups milk

1 cup half and half or light cream

½ teaspoon dry mustard powder

1 teaspoon onion powder

salt & pepper to taste

1 x 10.75 oz. can condensed cheddar cheese soup (optional)

4 cups sharp cheddar, divided

½ cup fresh parmesan cheese

12 oz. bacon, cooked and crumbled, divided

1 cup panko bread crumbs

¼ cup melted butter

Instructions

Preheat oven to 425°F.

Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.

Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.

Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.

Toss cheese sauce & macaroni noodles together.  Add half of the crumbled bacon and stir until combined.  Pour into a greased 9×13 pan.  Sprinkle with remaining cheese.

In a small bowl, stir together the remaining bacon, panko bread crumbs, and melted butter.  Sprinkle evenly on top of casserole.

Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

Original recipe found here: https://www.spendwithpennies.com/creamy-macaroni-and-cheese-casserole/