Ingredients
Scale
- 8 oz elbow macaroni
- 4 to 6 strips bacon
- 6 tablespoon unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 1 and 1/2 cups bread cubed
- 2 tablespoons Italian bread crumbs
Instructions
- Heat oven to 350 degrees F. In medium saucepan, boil macaroni until tender; drain and set aside in colander.
- Meanwhile, pan fry 4 to 6 strips of bacon to desired crispness. Lay cooked bacon on a paper towel over a plate to drain excess fat.
- In medium saucepan, melt 4 tablespoons of butter over medium-high heat. Whisk in flour, salt, pepper, mustard and Worcestershire sauce. Cook until mixture begins to bubble; remove from heat. Whisk in milk.
- Boil for 1 minute stirring constantly; remove from heat. Whisk in cheese until melted. Add macaroni and 2 to 4 strips of crumbled bacon (optional), mix well.
- Pour evenly into a 2-quart broiler-safe baking dish or porcelain frying pans. Bake on center rack uncovered 15 to 20 minutes or until cheese bubbles. Remove from oven; set aside.
- Meanwhile in small bowl, mix 2 tablespoons of melted butter, cubed bread, bread crumbs and remaining crumbled bacon. Sprinkle over baked macaroni.
- Adjust oven rack to the top. Broil 3 to 6 minutes until crumbs are deep golden brown. Rotate dish for even browning if necessary. Cool for 5 minutes before serving. ENJOY!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cuisine: American