Ingredients
Scale
- 12 oz elbow macaroni or pasta of choice
- 6 slices bacon cooked and crumbled (about 1/2 cup)
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/2 cup panko bread crumbs
- 2 tbsp butter melted
- 1/2 cup freshly grated parmesan cheese
- 2 green onions sliced (for serving, optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the bacon until crispy, then crumble it and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream, cooking until thickened.
- Stir in the sharp cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper until the mixture is smooth and creamy.
- Add the cooked pasta and bacon to the cheese sauce, stirring until the pasta is fully coated. Transfer to a greased 9×13 baking dish.
- In a small bowl, mix together the panko breadcrumbs, melted butter, and parmesan cheese. Evenly sprinkle this mixture over the top of the pasta.
- Bake in a preheated oven at 375°F for 20–25 minutes until bubbly and golden brown on top. Optionally, garnish with sliced green onions before serving warm.
Notes
For extra flavor, try adding different types of cheese like gouda or fontina.
You can substitute turkey bacon for a lighter version of this dish.
Allow the dish to cool for a few minutes before serving to help it set.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.