Cheesy American Mac and Cheese with Bacon

Ingredients

• 16 oz elbow macaroni
• 8 slices bacon, cooked and crumbled
• 4 cups sharp cheddar cheese, shredded
• 2 cups milk, warmed
• 1 cup butter
• 1 cup all-purpose flour, sifted
• 1 tsp salt
• 1 tsp black pepper, freshly ground

Method

1. 01
   Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. 02
   In a large skillet, cook the bacon over medium heat until crispy. Remove and place on paper towels to drain.
3. 03
   In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a smooth paste.
4. 04
   Slowly whisk in the warmed milk, continuing to whisk until the mixture thickens and is smooth.
5. 05
   Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
6. 06
   Season the cheese sauce with salt and freshly ground black pepper.
7. 07
   Combine the cooked macaroni and cheese sauce in a large mixing bowl, stirring until the pasta is well coated.
8. 08
   Fold in the crumbled bacon, reserving a little for garnish if desired.
9. 09
   Transfer the mac and cheese to a baking dish and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until bubbly and golden on top.
10. 10
    Remove from the oven, garnish with remaining bacon if reserved, and serve hot.