With added bacon, mac and cheese becomes elevated comfort food. This recipe is quick and easy, creamy and cheesy — it's everything you need!
Ingredients
- ¾ cups elbow macaroni, uncooked: 1 piece
- butter or margarine: 3 Tbsp
- flour: 2 Tbsp
- milk: 2 cups (or as needed)
- Kraft shredded sharp Cheddar cheese: 2 cups (divided)
- slices OSCAR MAYER Center Cut Bacon, cooked, crumbled: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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 and keep warm.
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At the same time, melt butter in a large saucepan over low heat. Whisk in flour and stir until mixture becomes paste-like and bubbly, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 3 to 5 minutes. Stir in 1 1/2 cups Cheddar and cook until melted, about 5 minutes.
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Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Add additional milk only if needed to evenly coat the pasta. Transfer to a 1 1/2-quart casserole dish; sprinkle remaining 1/2 cup Cheddar over top.
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Bake in the preheated oven until hot and bubbly, about 20 minutes.
