Ingredients
- 1 pound elbow macaroni
- 6 slices of bacon chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook macaroni al dente according to package instructions, drain, and set aside.
- In a skillet over medium heat, cook chopped bacon until crispy, then transfer to a paper towel-lined plate.
- In the same skillet, melt butter, whisk in flour, and cook for 1 minute. Gradually add milk, stirring until thickened.
- Stir in mustard powder, garlic powder, onion powder, smoked paprika, and black pepper into the milk mixture.
- Remove from heat, add shredded cheddar and mozzarella cheeses, and stir until melted and smooth.
- Combine cheese sauce with cooked macaroni, add half of the bacon, and transfer to a baking dish.
- Top mac and cheese with remaining bacon and bake for 15-20 minutes until bubbly and golden brown.