A Whole Lotta Leftovers going on....
Updated: Apr 3
Baked Mac n Cheeses with Crumbled Bacon
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16 oz. elbow macaroni, cooked according to package
1 tbsp. extra virgin olive oil
6 Slices Bacon, cooked and chopped
3 cloves garlic, crushed
5 tbsp. unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1/2 cup heavy whipping cream
2 cups sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded
1/2 cup Parmesan cheese, shredded
salt and pepper to taste
Ingredients for Topping
1 1/2 tbsp. butter
1/2 cup Italian breadcrumbs
1/4 tsp. smoked paprika
2tbsp. Parmesan cheese
Preheat oven to 350 degrees F.
Lightly grease a large baking dish and set aside.
Combine shredded cheeses in a large bowl and set aside.
Boil pasta in salted water, according to package instructions, until JUST al dente (do not over-boil)
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a large saucepan and add garlic. Cook until fragrant. Whisk in flour and continue whisking for about 1 min. until bubbly and golden. Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface and then continue cooking for approx. 2 more mins. Whisk in the salt and pepper.
Add cheeses and whisk until creamy and smooth. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Stir in crumbled bacon.
In a small bowl, combine Italian bread crumbs, Parmesan cheese, melted butter and paprika.
Pour mac and cheese into the prepared baking dish.
Sprinkle breadcrumb topping evenly over noodles and bake until bubbly and golden brown for approx. 30-45 minutes. Serve immediately.