Macaroni and Cheese Stove Top

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 4

Author: Giangi Townsend

Simple, deliciously sinful, and gooey… with lots of cheese and bacon…. my kind of dish.

Ingredients

8 slices bacon 8 slices cut into 1/4 inch thcik pieces bacon
2 tbsps unbleached all purpose flour 2 tablespoons unbleached all purpose flour
2 cups whole milk 2 cups warm whole milk
1 tsp salt 1 teaspoon salt
0.25 tsp mustard 1/4 teaspoon ground dry mustard
0.25 tsp hot sauce 1/4 teaspoon hot sauce
0.25 tsp Worcestershire sauce 1/4 teaspoon Worcestershire sauce
1.5 cup American cheese 1 1/2 cup shredded American cheese
1.5 cup cheddar cheese 1 1/2 cup shreeded sharp cheddar cheese
1 tbsp chives 1 tablespoon minced fresh chives
8 cups elbow macaroni 8 cups hot, cooked elbow macaroni

Instructions

In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.
Cook pasta per manufacturer directions.
Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.
Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.