BACON MAC AND CHEESE RECIPE RECIPES

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.
• Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.
• Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.
• Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.
• Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.