Bacon Mac and Cheese
This mac and cheese was fabulous and both of my kids liked it….a rare moment! I made it right in my cast iron skillet on the stove top and did not bake it after. Serve it up hot right from the pan. I crumbled crispy bacon on top but you can omit that if you’re not a fan. I used two cheeses, white cheddar and American. You may also like Panko Mac and Cheese and Fried Macaroni and Cheese.
You may need:
Lodge Cast Iron Skillet
Bacon Mac and Cheese
Ingredients
- 1 lb cavatappi (I used a bit less to make it cheesier)
- 4 T. salted butter
- ¼ c. flour
- 2c. whole milk, warmed
- 1c. half and half, warmed
- 1 tsp. dry mustard
- 1 tsp. kosher salt
- 12 ounces sharp white cheddar, shredded
- 4 ounces sliced American cheese, cut into small pieces
- 6 slices bacon, cooked crisp and chopped
Instructions
- Cook pasta to your liking and drain.
- In a cast iron skillet, melt butter.
- Sprinkle on flour and whisk 2 minutes to cook.
- Slowly add milk/half and half, whisking to combine.
- Add mustard and salt.
- Whisk about 5 minutes, it should get bubbly and thicken up a bit.
- Add in cheeses and stir to melt them.
- Once smooth, add pasta and sprinkle on bacon.
- Serve immediately!
Adapted from Delish
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